Zhoug (Spicy Sauce Recipe)

Zhoug, or as we pronounce it in the Arab world, "Sahawiq", is a 3-minute, fresh, Middle Eastern, spicy herb sauce that is very popular in the Gulf region of the Middle East—usually served with mandi and grilled meat dishes.

Zhoug (Zhug and also skhug) is a straightforward, economical sauce made initially with two stones to grind the ingredients. Nowadays, you can use a mortar and pestle or a small food processor.

Zhoug

---

This is the authentic sauce I tasted as a child from a Yemeni friend's grandma while we were in Saudi Arabia. She did not add any oil, nor did she ever have leftovers; it would all be consumed at one dinner.

My recipe, or would I say her recipe, does not contain any oil. 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 mentioned in many recipes.

This quick, easy, and budget-friendly sauce delivers a punch of garlicky, tangy, and salty goodness in every spoonful, making it a brilliant way to use up fresh herbs. It's also wonderfully adaptable to your personal taste, as I'll show you with some of the many Zhoug variations found in Middle Eastern cuisine. Best of all, this flavorful condiment effortlessly covers a wide range of diet needs, being naturally Gluten-Free, Vegan, Low-Calorie, and Low-Fat.

Zhoug

A vibrant condiment, this fresh and spicy cilantro sauce from Yemen bursts with flavor and adds a new meaning to anything it is served with.

5 from 2 votes

Print Pin Rate Save Saved!

Course: Appetizer, Condiment

Cuisine: Middle East, Yemeni

Diet: Gluten Free, Halal, Low Calorie, Vegan, Vegetarian

Prep Time: 5 minutes minutes

Servings: 18 Tablespoons

Calories: 1kcal

Author: Amira

Ingredients

Green Zhoug:

• ▢ 1-3 whole Jalapeño
• ▢ 2 large garlic cloves
• ▢ 3-4 fresh mint leaves
• ▢ 1 bunch fresh cilantro
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon ground coriander
• ▢ Salt to taste
• ▢ 1 teaspoon red pepper chili flakes optional
• ▢ 2 Tablespoon lime juice
• ▢ ¼ cup water

For the red Zhug:

• ▢ 1-3 whole Jalapeño
• ▢ 2 large garlic cloves
• ▢ 1 roma tomato quartered
• ▢ ½ bunch cilantro
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon ground coriander
• ▢ Salt to taste.

Instructions

To make the green Zhoug:

• Wash and cut the jalapeño in half, remove seeds if you want less heat.
• Place cut jalapeño, garlic, mint, cilantro, cumin and coriander in a small food processor and pulse.
• Gradually add water, lemon juice and salt pulse for a couple of times until uniformly chopped.
• Taste to adjust heat and salt.

To make the red Zhoug:

• Place all the ingredients in the food processor and process until uniformly chopped.
• Taste to adjust heat and salt levels.

Notes

• This is a very adaptable recipe meaning if you do not like very spicy food, you might want to start with only 1 chili pepper.
• 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.
• Add water gradually when making green zhoug so it does not become too watery for your liking.
• When making the red one do not add water or lemon juice, juices of the tomato is enough.
• Some people add cardamom to their Zhoug sauce, but my friend’s granny did not do that.
• Others add part parsley and part cilantro as well, but again this is not what I used to have.
• To store:
  • Zhug keeps well in the fridge for 2-3 days, make sure to pour a thin layer of olive oil to cover the surface and close the jar tightly.

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

How to make Zhoug

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).

You will also like