Zhug Recipes

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Zhug image

This bright green sauce from Yemen - so fresh from cilantro, so spicy from serrano chiles, so vividly aromatic - will open up a whole world in your cooking. Treat it just as you would a basil pesto or a salsa verde: Make it in small batches, in the mortar and pestle, and then spoon it with abandon over your lunch of cooked lentils with Bulgarian white cheese, chunks of ripe tomatoes and cold cucumbers, your dinner of roasted chicken and sautéed zucchini, or even your breakfast of fried eggs. It brings intense new life and dimension to everything it touches.

Provided by Gabrielle Hamilton

Categories     brunch, lunch, snack, weeknight, appetizer, side dish

Time 40m

Yield About 8 servings (1 generous cup)

Number Of Ingredients 10

2 teaspoons whole black peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon cardamom seeds, extracted from about 10 cardamom pods
6 garlic cloves, smashed
4 serrano chiles, cut into very thin coins
1 to 3 teaspoons kosher salt, to taste
3 tightly packed cups roughly chopped cilantro leaves and stems
1 1/2 tightly packed cups roughly chopped parsley leaves
1/2 cup extra-virgin olive oil


  • In a small, dry pan, toast the peppercorns, coriander seeds, cumin seeds and cardamom seeds over medium heat, shaking the pan occasionally, until slightly toasted and fragrant, about 2 minutes.
  • Transfer the seeds to a large mortar and pestle, and pulverize into a coarse powder.
  • Add the garlic and chiles, and season evenly with kosher salt. Grind the mixture together until a tight paste forms, 4 to 5 minutes.
  • Add about 1/3 of the cilantro and parsley, and continue to pound together into a rough paste, another 4 to 5 minutes. Repeat two more times, adding the remaining cilantro and parsley in two batches, until the mixture is a slightly pulpy paste, 4 to 5 minutes.
  • Drizzle in the olive oil while constantly pounding and grinding together the herb mixture until you achieve a loose, homogeneous paste. Continue to mix until it has the consistency of applesauce, about 2 minutes. Let it stand 10 minutes before serving.


Zhug image

This spicy green sauce is as full of flavor as it is of color. Use it raw as a dip with falafel, vegetables, sandwiches and wraps. Add a fresh dollop to soups, rice, pasta, or egg dishes for an extra spicy boost of flavor. It also works wonderfully as a marinade on meat or fish. Covered with a thin layer of olive oil, it will keep up to two weeks in the refrigerator. It's also vegan, gluten-free, low sugar, and low sodium, making it perfect for almost any diet.

Provided by Buckwheat Queen

Categories     100+ Everyday Cooking Recipes     Vegan

Time 15m

Yield 10

Number Of Ingredients 10

1 ounce flat-leaf parsley, stems removed
1 ounce fresh cilantro, stems removed
2 cloves garlic
¼ lemon, juiced and zested
3 green bird's eye chile peppers, stems removed
¼ teaspoon ground cumin
¼ teaspoon ground coriander
salt and pepper to taste
2 ice cubes
¼ cup extra-virgin olive oil, or as needed


  • Wash and dry the parsley and cilantro.
  • Combine parsley, cilantro, garlic, lemon juice and zest, chiles, cumin, coriander, salt, pepper, ice, and 2 tablespoons olive oil in a food processor fitted with a blade. Blend until a smooth paste is achieved, adding more oil as necessary.
  • Cover and refrigerate at least 1 hour before serving to allow flavors to meld.

Nutrition Facts : Calories 59.3 calories, Carbohydrate 2.1 g, Fat 5.7 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 19.7 mg, Sugar 0.7 g


Zhoug (Spicy Herb Sauce) image

Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It's a must with Shakshuka, and you'll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.

Provided by Ana Sortun

Categories     Sauce     Chile Pepper     Cilantro     Garlic     Coriander     Cumin

Yield Makes 1 1/4 cups

Number Of Ingredients 9

2 Hungarian wax peppers, stemmed and coarsely chopped (seeds are good) (see Cooks' Note below)
1 1/2 cups fresh cilantro leaves (from one large bunch or two small ones)
1 1/2 cups fresh flat-leaf parsley leaves (from one bunch)
2 cloves peeled garlic
1/2 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup extra-virgin olive oil
1 1/2 teaspoons sherry vinegar


  • Combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce. Use immediately or cover and refrigerate in an airtight container for up to 5 days.


Zhug Chicken image

Chicken is marinated in zhug, a spicy green sauce, then baked in the oven with olives, artichokes, and sun-dried tomatoes for a flavorful dinner or Sunday lunch. Serve with couscous or rice.

Provided by Buckwheat Queen

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h35m

Yield 4

Number Of Ingredients 8

¾ cup zhug sauce, divided
1 boneless chicken breast
2 chicken legs, bone-in and skin-on
2 bone-in chicken thighs with skin
2 whole artichokes
½ lemon, juiced
½ cup pitted Kalamata olives, drained
½ cup marinated sun-dried tomatoes, drained


  • Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.
  • Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.
  • Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 504.8 calories, Carbohydrate 17.4 g, Cholesterol 119.5 mg, Fat 32.3 g, Fiber 5 g, Protein 38.5 g, SaturatedFat 5 g, Sodium 714.4 mg, Sugar 0.6 g


Zhug image

Both deeply herby and searingly spicy, this Yemenite condiment is popular all over the Middle East, where it's dabbed on just about everything: falafels, shawarma, grilled meats and vegetables. You can adjust the heat to suit your tolerance: Use fewer jalapeños for something more moderate, or the full amount if you like your sauces to pack a punch. This recipe leans into the earthy, bright flavor of cilantro, but using half parsley and half cilantro is equally popular if you want to vary it.

Provided by Melissa Clark

Categories     sauces and gravies

Time 10m

Yield About 2 cups

Number Of Ingredients 9

10 garlic cloves, peeled and smashed
4 to 8 jalapeños, seeded and sliced
2 teaspoons fresh lemon juice, more to taste
2 packed cups roughly chopped cilantro leaves and stems
1 teaspoon ground cumin
1/2 teaspoon ground cardamom or coriander
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
3/4 teaspoon kosher salt (Diamond Crystal), plus more to taste


  • Place garlic, jalapeño and lemon juice in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container with a spatula when necessary.
  • Add cilantro, cumin, cardamom or coriander, and pepper, and purée until smooth. With the motor running, gradually drizzle in the olive oil to form a homogeneous paste. Pulse in salt. Taste, and add more salt and lemon juice if needed.
  • Use immediately or refrigerate in an airtight container for up to 1 week. Use as a sauce for grilled or roasted meat or seafood, especially full-flavored fish like mackerel, tuna and salmon; spoon it over egg dishes like shakshuka and scrambled eggs; stir it into soups and stews; spread it on sandwiches, especially those filled with falafel, roasted vegetables, or mozzarella and tomato; swirl it into thick yogurt or hummus for a dip.

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2017-09-08  · As a simple sauce or pesto, Zhoug (or zhug) is truly the sum of its parts. So it's important to start with the freshest of ingredients here. And as you would expect, …
From themediterraneandish.com
Calories 91
Estimated Reading Time 6 mins
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2018-05-21  · Meet my latest condiment obsession, also known as zhug or skhug, and pronounced “zoog.” It’s a bright, spicy cilantro sauce that originated in Yemen. If you …
From cookieandkate.com
Estimated Reading Time 4 mins
  • Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
  • While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
  • Adjust to taste—for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (1/4 teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce’s flavor transforms with time, so if it’s too spicy or you just don’t love it right off the bat, let it chill in the fridge and try it again in an hour.
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2020-09-08  · Ingredients. 75g coriander, leaves and stalks, chopped. 25g pack flat leaf parsley, chopped. 1 clove garlic, chopped. 1 green chilli, deseeded and roughly chopped. …
From coop.co.uk
Cuisine ['Middle Eastern']
Category ['Dips And Sauces']
Servings 6
Total Time 10 mins
  • Continue to process while adding the oil in a steady stream, until you have a thick sauce, season to taste
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2018-01-09  · recipes. February 2018 Issue. Yemenite Green Hot Sauce (Zhug) By Andy Baraghan i. January 9, 2018. 4.8 (7) Read Reviews. Alex Lau. Feel free to use …
From bonappetit.com
Estimated Reading Time 1 min
  • Remove cardamom seeds from pods; discard pods. Toast cardamom seeds, peppercorns, coriander seeds, and cumin seeds in a dry small skillet over medium-high heat, swirling often, until fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; finely grind.
  • Place chiles and garlic on a cutting board and sprinkle with a large pinch of salt and smash into a paste with the side of a chef’s knife. (Or use that mortar and pestle here too.)
  • Transfer chile paste to a small bowl and work in spice mixture, parsley, cilantro, and oil; season with salt. Let sit 10 minutes for flavors to marry. Stir in lemon juice.
  • Do Ahead: Sauce (without lemon juice) can be made 1 day ahead. Cover and chill. Let come to room temperature before stirring in lemon juice.
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zhug-yemenite-green-hot-sauce-recipe-chili-pepper image
2018-09-03  · Zhug – The Recipe (Yemenite Green Hot Sauce with Chili Peppers, Herbs and Oil) Zhug is a spicy green hot sauce from Yemen made with chili peppers, fresh green herbs and lots of aromatic seasoning. Here is the recipe…
From chilipeppermadness.com
Estimated Reading Time 5 mins
  • Grind the peppercorns, cumin seeds, coriander seeds and cardamom seeds in a mortar and pestal into a coarse powder. Alternatively, you can start with powdered versions of these ingredients. Add them to a food processor along with the salt.
  • Add the remaining ingredients except for the olive oil to the food processor and pulse until the ingredients are chunky but combined. Do not overprocess or you’ll lose the desireable texture.
  • Drizzle in the olive oil and pulse/process until the oil is emulsified and the remaining sauce is thick and chunky.
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2018-02-11  · Spoon Zhoug into tacos, wraps , shawarma pitas or grilled eggplant wraps. Lather it in sandwiches and falafels, or spoon it over roasted veggies, tofu, eggs, …
From feastingathome.com
Estimated Reading Time 3 mins
  • Place all ingredients ( except oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice process into a coarse paste. For a looser version, add a bit more oil.
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2012-07-17  · To serve, spoon the rice onto plates, arrange the chicken on top and finish with a good dollop of zhug. This recipe is taken from Warm Bagels & Apple Strudel: over 150 nostalgic Jewish recipes …
From theguardian.com
Estimated Reading Time 1 min
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2020-06-16  · Schug (pronounced skoog, sometimes spelled zhug or skug or zhoug) is a spiced green sauce originating from Yemen but used throughout the Middle East. It’s a blend of herbs, chilies, and …
From alexandracooks.com
Estimated Reading Time 3 mins
  • 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.
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2018-03-06  · The spiced green sauce, I learned, is called schug (pronounced skoog, sometimes spelled zhug), originating from Yemen, a blend of herbs, chilies, and toasted spices. Josh describes it as a “workhorse recipe…
From alexandracooks.com
Estimated Reading Time 6 mins
  • Preheat the oven to 425ºF. 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. Transfer 1.5 teaspoons of the mixture to a small bowl. This is for the schug. Transfer the remaining spice mix (you should have a heaping tablespoon) to another small bowl and stir together with the smoked paprika and cayenne—this is for the cauliflower.
  • Rub a small amount of olive (or neutral) oil over a rimmed sheet pan. Transfer the cauliflower, onions, and smoked paprika spice mix to the sheet pan. Add 3 tablespoons of olive oil and a teaspoon of salt. Toss to coat, spread in an even layer, transfer pan to the oven, and roast for about 30 minutes, tossing once after about 20 minutes.
  • 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.
  • Stir together the yogurt, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt. Taste. Adjust seasoning to taste.
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From belazu.com
  • Roasted Vegetables. Ingredients: 1 sweet potato, 2 carrots, 2 red onions, 1 – 2 tbsp Early Harvest Olive Oil, 1 courgette, 2 bell peppers, 1 tbsp Zhoug. Preheat an oven to 180C and line a large baking tray with foil.
  • Frittata. Ingredients: 200g new potatoes, 100g asparagus, 2 tbsp Early Harvest Olive Oil, 1 large onion, 8 eggs, 2 tbsp Zhoug, a handful of fresh coriander, 100g goats cheese.
  • Yoghurt Dip. Ingredients: 1/2 cup full fat yoghurt, 2 tbsp Zhoug, (optional) a handful of fresh parsley, mint or coriander. Mix 1/2 cup of full fat yoghurt with 2 tbsp of Zhoug.
  • Vinaigrette. Ingredients: 60ml Early Harvest Olive Oil, 2 tsp Zhoug, 1 tbsp lemon juice. Combine the ingredients in a jar and shake well to combine. Works great over salad, stirred through grains, or as a marinade for meat or fish.
  • Fish. Ingredients: 2 fillets of white fish (sea bass, hake etc), 1 – 2 tbsp Early Harvest Olive Oil, lemon juice, salt & pepper to taste, 1 – 2 tbsp Zhoug, a handful of chopped parsley.
  • Cauliflower. Ingredients: 1 head of cauliflower, 1 – 2 tbsp Early Harvest Olive Oil, salt & pepper to taste, 1 – 2 tbsp Zhoug, fresh coriander. Preheat the oven to to 180C.
  • Hummus. Ingredients: 200g Chickpeas, 60ml Tahini, 2 garlic cloves, 2tbsp Early Harvest Olive Oil, 2tbsp lemon juice, a pinch of salt, 2tbsp Zhoug. Place all the ingredients into a blender and blend until smooth.
  • Chicken Thighs. 4tbsp Zhoug, 5tbsp yogurt, 1tbsp lemon juice, 5tbsp orange juice, ¼tsp salt, 500g cubed lamb or chicken, Metal or wooden skewer. Combine the Zhoug, yoghurt, lemon and orange juices and the salt in a bowl.
  • Grilled Kebab Skewers. Ingredients: 2 bell peppers, 2 courgettes, 1 red onion, 250g diced lamb, 1 – 2 tbsp Zhoug, 1 tbsp Early Harvest Olive Oil. Soak your skewers in water if using wooden skewers.
  • Veggie Burger. Ingredients: 2 sweet potatoes, 400g tin of black beans, 2 spring onions, 1 red chilli, 65g flour, salt & pepper to taste, 3 tbsp Zhoug, 4 burger buns, 2 large tomatoes, 1 red onion, vegetable oil for frying.
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2018-03-27  · Tori's Stories. I have a huge cookbook library with lots of Middle Eastern cookbooks (several are vintage/out of print), and many of them contain recipes for schug– sometimes spelled skhug, zhug …
From toriavey.com
  • Carefully stem and seed the jalapeño peppers. Wear gloves for this if possible; the peppers will leave a layer of capsaicin on your skin for 24-48 hours that can really make you miserable (your skin will feel burny and if you touch your eyes, they will burn badly). Best to wear gloves and avoid this misery! Discard the seeds and white pith, unless you REALLY love spicy flavors... then, reserve a few. I doubt you'll need them though.
  • Remove the seeds from the cardamon pods and discard the green pods. If you don't have pods, substitute a heaping 1/4 tsp cardamom powder.
  • Add the parsley to your food processor and roughly chop, then add the cilantro and roughly chop. Make sure it's rough, you don't want an herb puree here... bits, pieces and stems are fine at this point.
  • Place the jalapeños, garlic, salt, cardamom seeds (or powder), caraway seeds, cumin, pepper and olive oil into the food processor.
See details »

2016-08-12  · In the most basic of Zhug recipes, traditionally, there is only 1 herb – coriander, but these days, it’s very common to use both coriander and parsley, which gives an amazing sauce with a deeper flavour. These 2 herbs work so well together, I often use them both when cooking Middle Eastern recipes…
From linsfood.com
  • Chop the coriander leaves next. If your chopper isn't big enough, do this in 2 batches, then mix everything up in a bowl.
See details »

Recipes; Zhug; Zhug. Photo: Greg Dupree. Active Time. 10 Mins . Total Time. 10 Mins . Yield. Makes 1 1/4 cups (serving size: 2 tsp.) By Robby Melvin. July 2017 . If you like chimichurri or Italian salsa verde, you’re bound to love zhug. Originally from Yemen and now one of the “national sauces” of Israel, zhug …
From cookinglight.com
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2021-01-11  · Zhug Recipe Notes. Keep the spicy cilantro sauce in a covered container in the refrigerator, and use it up within one week. After that, the fresh herbs will become very mushy, …
From silkroadrecipes.com
  • Place the garlic and chiles in a food processor and chop fine. Add the remaining ingredients and pulse several times to get a coarse, thick paste. Keep it slightly chunky in texture, do not over mix.
  • Add more or less chiles for heat preferred. Serve over grilled meats, spooned over fresh cut tomatoes, hummus or whatever you like for an added kick of flavor.
See details »

2020-05-15  · To paraphrase the comment I left a couple of years ago on the Serious Eats zhug recipe – I would like to highly encourage anyone making zhug, be it from the original cilantro or from any herb that strikes your fancy, to try making a version without oil. I personally find it preferable, for two main reasons: 1. Authenticity (for those who might care about authenticity): as a Yemenite friend ...
From davidlebovitz.com
Servings 1.5
Estimated Reading Time 5 mins
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2018-12-20  · Directions. In a food processor, combine the cilantro, parsley, olive oil, cumin, coriander, salt, cayenne, jalapeños, garlic and a few turns of pepper and blend until the mixture is the ...
From foodnetwork.com
5/5 (2)
Author Molly Yeh
Servings 0.5
Category Condiment
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More about "pomegranate braised brisket with sweet and spicy zhug recipes" POMEGRANATE BRAISED BRISKET | BRAISED BRISKET - JAMIE GELLER. From jamiegeller.com 2019-04-14 · Return brisket to the pan and add pomegranate juice, broth, honey, bay leaves, and fresh herbs. Bring to a boil, then reduce to a simmer and cover. 3. Transfer to preheated oven and braise for 3 ½ to 4 hours or …
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2019-03-11  · Zhug (Yemenite Hot Sauce With Cilantro and Parsley) Recipe Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde. By. J. Kenji López-Alt. J. Kenji López-Alt. Instagram; Website; Culinary Consultant. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and ...
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2021-02-03  · Info | Zhug Recipe Ottolenghi. prep: 25 mins cook: 1 hr 50 mins additional: 1 hr total: 3 hrs 15 mins Servings: 6 Yield: 6 servings . TAG : Grandmother's Lamb Recipe. World Cuisine Recipes, Asian, Images of Zhug Recipe Ottolenghi. Zhug Recipe Ottolenghi / Buy delicious freshly made ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered …
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2021-02-01  · Zhug (also known as zhoug or schug) is spicy, but it’s also fresh and bright. Serve with anything and everything, from meat and fish to sandwiches, stews, and more. Store in a sealed jar in the refrigerator for up to 1 month.
From myjewishlearning.com
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2021-08-28  · zhug no.10 tequila blanco, st. germain, lime, orange blossom water — 13. zhug no.11 gin, chili-strawberry aperol, lemon, aquafaba — 13. zhug sangria— 12. wine; by the glass white. acinum prosecco extra dry, italy — 10/40. kir-yianni akakies sparkling rose´, greece — 13/52. pierre jean sauvignon blanc, france 2019 — 10/40. foncalieu chardonnay, pays d’oc, france 2019 — 11/44 ...
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2017-07-23  · Zhug (also spelled skhug, schug or s’hug) is a popular condiment found in Yemenite Jewish cuisine. I discovered zhug while having breakfast at my local Israeli breakfast spot in Brooklyn and immediately became addicted. Think of this sauce as a fresh, fiery middle eastern pesto; perfect dolloped into soups, slathered in a sandwich, or my favorite-- on eggs.
From food52.com
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Recipes; Zhug; Zhug. Rating: Unrated. Be the first to rate & review! Originally from Yemen and now one of the "national sauces" of Israel, zhug (pronounced "schoog") is great with grains, falafel, or grilled fish or meat. By Robby Melvin. Recipe by Cooking Light July 2017 ...
From myrecipes.com
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