Schug Recipes

HOW TO MAKE SCHUG (SKUG, ZHUG, ZHOUG) SAUCE

How to Make Schug (Skug, Zhug, Zhoug) Sauce image

Adapted from Joshua McFadden's Six Seasons Schug (pronounced skoog, sometimes spelled Skug, Zhug, Zhoug) is a Middle Eastern (often used in Yemeni/Israeli cooking) blend of herbs, chilies, and toasted spices: there's cumin and coriander as well as hot chilies. Because the chilies are seeded, the sauce is not impossibly spicy-it's, in fact, bright with lemon, and it has a bit of texture thanks to the mass of chilies, garlic, and herbs. Once you make schug once, you will want to put it on everything. Note: You'll see in the video I only used 1 chili - it was all I had on hand that day! - and I didn't add lemon zest...I forgot. All of this is to say the recipe is very forgiving. As long as you include some toasted spices and something that provides a little heat, and as long as you get the balance of lemon to olive oil right, you'll be good to go.

Provided by Alexandra Stafford

Time 10m

Number Of Ingredients 10

Ingredients

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 cup (or less! see notes above) seeded and roughly chopped fresh hot green chilies, such as serrano (2 to 4)
2 to 3 garlic cloves, smashed and peeled
2 cups lightly packed cilantro leaves and stems
2 cups lightly packed flat-leaf parsley leaves and stems (rough stems removed)
zest from one lemon
juice from one lemon, about 3 tablespoons
salt and freshly cracked black pepper
1/2 cup extra-virgin olive oil

Steps:

In a small skillet, toast the cumin and coriander seeds until they smell fragrant and have turned a shade darker in color. Transfer to a spice grinder or crush with a mortar and pestle.
Put the chilies and garlic in a food processor and pulse a few times until they are fairly fine. Add the cilantro, parsley, lemon zest, reserved toasted spiced, 1 tablespoon of lemon juice, 1/2 teaspoon kosher salt, and a few twists of black pepper. Pulse until all is finely chopped into a rough purée. With the motor running, drizzle in the olive oil. Stop the processor before the sauce is completely blended and smooth-you want some texture. Taste the sauce and adjust the seasoning with another 1/2 teaspoon salt (I always do), and pepper and lemon to taste.

SCHUG

Schug image

Make up a batch of this spicy, garlicky, herby sauce and keep it in your fridge to add as an accouterment to baked beans, tortilla soup, nachos, steak, fish, grilled veggies, potatoes, fried eggs, even mixed into a vinaigrette or mayonnaise.

Provided by Carrie Morey

Categories Condiments

Time 25m

Number Of Ingredients 10

Ingredients

10 (14 oz) jalapeño peppers (8 with seeds and ribs removed and 2 with seeds and ribs intact for extra heat)
10 cloves (2 oz) garlic
2 cups (2 oz) fresh cilantro leaves and tender stems
2 cups (2 oz) fresh flat-leaf Italian parsley
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground cardamom
Zest and juice of 1 lemon (about 2 teaspoons zest and 2 tablespoons juice, preferably organic)
1 to 2 teaspoons kosher salt
3/4 to 1 cup olive oil

Steps:

In a food processor fitted with a steel blade, combine jalapeños and garlic and pulse until coarsely chopped.
Add cilantro and parsley and pulse until a thick paste forms, 3 to 5 minutes.
Add cumin, coriander, cardamom, lemon zest and juice, and salt. Pulse to combine.
With the food processor running, pour in about 1/2 cup of the olive oil and blend well. Taste and season with salt.
Slowly drizzle in remaining 1/4 to 1/2 cup of olive oil to form a pesto-like sauce. The schug will keep for a couple of weeks in a sealed jar in the fridge and can also be frozen.

Nutrition Facts : ServingSize 1 serving, Calories 59 kcal, Carbohydrate 2 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Sodium 18 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g

SCHUG RECIPE

Schug Recipe image

Fresh serrano chiles, cilantro, parsley, lemon juice, and aromatic spices like cardamom and coriander come together to make this super-tasty condiment.

Provided by Tasting Table Staff

Categories Condiments

Time 15m

Number Of Ingredients 9

Ingredients

1 cup parsley
1 cup cilantro
2 tablespoons lemon juice
1 tablespoon ground coriander
1 tablespoon ground cardamom
1 tablespoon kosher salt
20 serrano chiles, stems removed
4 garlic cloves
1 cup vegetable oil

Steps:

In the base of a food processor, combine all of the ingredients, except the oil. Pulse until a coarse paste forms.
Transfer the mixture to a large bowl and stir in the oil.
Use immediately or store the schug in an airtight container in the refrigerator for up to 1 month.

HERB RELISH (SCHUG) AND MATZO

Herb Relish (Schug) and Matzo image

This traditional Yemeni relish is served throughout the year at lunch or dinner, as an accompaniment to roasted meats and vegetables and as a spread for falafel and other sandwiches.

Provided by Martha Stewart

Categories Holiday Planning & Ideas Passover Passover Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 jalapeno, halved (ribs and seeds removed for less heat, if desired)
1 clove garlic, smashed
1 bunch flat-leaf parsley, leaves and stems cut into 2-inch pieces (2 packed cups)
1 bunch cilantro, leaves and stems cut into 2-inch pieces (2 packed cups)
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
Matzo sheets, for serving

Steps:

Pulse jalapeno and garlic in a food processor until finely chopped. Add herbs, season with salt and pepper, and pulse until finely chopped. With motor running, slowly add oil, processing until mixture resembles a loose paste. Serve in a bowl, with matzo.

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