Zhoug, or as we pronounce it in the Arab world "Sahawiq", is a 3-minute fresh 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Zhoug (Zhug and also skhug) is a very simple and economical sauce originally made using two stones to grind the ingredients.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.
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❤️ Why You'll Love It
- Quick and easy.
- Budgets friendly.
- Garlicky, tangy, salty goodness in every spoon!
- Adaptable to your liking.
- Covers a wide range of diet needs. Suitable for Gluten Free, Vegan, Low Calorie and Low Fat diet.
📝 Recipe Ingredients
🥣 Equipment
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- 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.
🥄 Recipe Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- To make the green Zhoug, simply combine the ingredients in a mini food processor and process.
- To make the red Zhoug use tomatoes and omit the mint leaves and using less cilantro as well.
💡 Recipe Expert 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.
💬 Recipe FAQs
I would not recommend freezing Zhoug, it is better to make it fresh and consume within the next couple of days.
Zhoug is traditionally made with cilantro, some people use part cilantro part parsley while I've seen others recommend using all parsley and no cilantro. Honestly this is not what I used to have, but you are welcome to try.
🍽️ 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
The sauce keeps well int he fridge for 2-3 days, make sure to pour a thin layer of olive oil to cover the surface and close the jar tightly.
📃 Related Recipes
- Harissa is an amazing north African condiment with fresh and vibrant ingredients.
- 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.
👩🏫 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.
The Recipe
Zhoug
Ingredients
Green Zhoug:
- 1-3 whole Jalapeño
- 2 large garlic cloves
- 3-4 fresh mint leaves
- 1 bunch cilantro
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- Salt to taste
- 1 teaspoon red chili flakes optional
- 2 Tablespoon lime juice
- 1/4 cup water
For the red Zhug:
- 1-3 whole Jalapeño
- 2 large garlic cloves
- 1 roma tomato quartered
- 1/2 bunch cilantro
- 1 teaspoon cumin
- 1/2 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.
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