Zhoug (Spicy Sauce Recipe)

Zhoug, or as we pronounce it in the Arab world "Sahawiq", is a 3-minute fresh Middle Eastern spicy cilantro sauce that is very popular in the gulf area of the middle east. Very popular to serve along mandi dishes.

Zhoug (Zhug and also skhug) is a very simple and economical sauce originally made using two stones to grind the ingredients. Nowadays you can use mortar and pestle or a small food processor.

Jump to:

• ❤️ Why You'll Love It
• 📝 Ingredients
• 🥣 Equipment
• 🥄 Instructions
• 💡Tips
• 💬 FAQs
• 🍽️ How To Use This Sauce
• 👩‍🍳 Variations
• 🧺 Storage
• 📃 Related Recipes
• Other Spice Blends
• 👩‍🏫 My Experience
• Zhoug

❤️ Why You'll Love It

• Quick and easy, budget-friendly sauce.
• Garlicky, tangy, salty goodness in every spoon!
• A great way to use fresh herbs.
• Adaptable to your liking as there are many Zhoug recipes in the Middle Eastern cuisine. I will show you some.
• Covers a wide range of diet needs. Suitable for Gluten Free, Vegan, Low Calorie and Low Fat diet.

📝 Ingredients

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

🥣 Equipment

Here are some of the items to help you make this recipe. The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

• Cutting board: this bamboo board is organic, heavy duty with 3 compartments.
• Mini food processor, works great for this recipe and get the job done without a lot of mess.
• Knife.
• Measuring spoons.

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

1. To make the green Zhoug, simply combine the ingredients in a mini food processor and process.
2. To make the red Zhoug use tomatoes and omit the mint leaves and using less cilantro as well.

💡Tips

• Add water gradually when making green zhoug so it does not become too water for your liking.
• When making the red one do not add water or lemon juice, juices of the tomato is enough.
• Zhoug is usually made with hotter peppers than jalapeño, so I added a bit a chili flakes to make the sauce hotter. This is completely optional.

💬 FAQs

🍽️ How To Use This Sauce

It gives a new meaning to anything it touches. Generally you can serve it with anything. It is the number one sauce served with mandi and kabsa, serve it with grilled meat or chicken, stir into hummus, yogurt sauce, shakshuka, and soups. Spread into falafel sandwiches or use with smosas.

👩‍🍳 Variations

• Make cheese Zhoug by adding a block of feta cheese to the red zhoug sauce. Do not add salt until you taste the mixture as feta tends to be salty.
• Prepare Hadrami Zhoug (bisbas) by first saute a small onion, red bell pepper, jalapeno, garlic and tomato in olive oil. Add spices and cover until the vegetables cooks through, add vinegar and wait for it to cool down before processing.
• Add tamarind paste for a tamarind sauce.
• Process some basil leaves along for a basil flavored zhoug.
• One of the common in variations in the middle east as well is adding some ground fenugreek.

🧺 Storage

Refrigerate - Pour sauce into an airtight container and pour a small amount of olive oil on top to seal. When stored properly, it can last about 5-7 days in the fridge.

Freeze—You can Freeze zhoug in a freezer-safe container for up to 6 months. However, I do not recommend freezing it for more than 3-4 months as the color and smell might change. I've found that frozen then thawed zhoug sauce is better used in cooking (think mixing it in your scrambled eggs or sauce) rather than fresh (as a dipping sauce for example).

📃 Related Recipes

• Harissa is an amazing north African condiment with fresh and vibrant ingredients.
• This is my go to Greek yogurt dill sauce to be served with gyros, stuffed grape leaves and also moussaka. Salty, garlicky and above all very easy to make.
• Moroccan Chermoula is another herb loaded sauce that works great as a marinade as well.
• If you like super hot sauces try this Szechuan sauce from China.
• This creamy sour cream sauce is delicious, quick and makes and great dip or a base for your enchilada casseroles.
• Creamy and so delicious this Avocado Ranch Dressing is a restaurant quality sauce/dip that will become your favorite.
• Try this simple two-ingredient Tahini Recipe, and you will never go back to store-bought jars. Silky, smooth tahin paste with no bitter taste is a staple ingredient in many Middle Eastern recipes.

Other Spice Blends

• 7 Spice mix is a versatile Arabic spice blend that gives rich and complex flavor to any dish you have. Learn how to make 7 spice at home with many variations.
• Hawaij Spice is used in Middle Eastern cooking and is typically a mix of black pepper, cardamom, cumin, turmeric, and coriander. It adds an earthy and floral flavor to your meals.
• Dukkah is an Egyptian spice blend that combines nuts and spices like coriander, cumin, and sesame seeds. It's great on fish, salads, or even in dips.

👩‍🏫 My Experience

The recipe does not include oil at all!! it is much simpler and lighter than what is sold here in the US. You can add a thin film of oil on top of the jar to make it stay longer in the fridge but definitely not the amounts that I see on other recipes.

In face this is the authentic sauce that I used to taste during my childhood from a Yemeni friend's grandma while we were in Saudi Arabia. She did not add any oil neither did she ever have leftovers, this would be consumed all at one dinner.