Zhug – Spicy Green Sauce

Zhug, also known as zhoug, skhug, skug, sahawiq, bisbas, and ma’boo is a delicious spicy sauce.

I think it originated in Yemen, but it is used throughout the Middle East and goes by different names.

The taste is so amazing! Zhug seems to elevate the flavors of the food you add it to, versus overpowering them.

There is also a red sauce, but I haven’t tried that one yet. Let me know if you have, and what you think of it.

I first tasted skhug yarok (zhug) in NYC, at Chelsea Market. It was at an Israel restaurant called Miznon.

They stuff fluffy pita bread with seared wild mushrooms, and slather this green sauce inside.

Here is their menu description- “A whole forest burned on hot steel, scallions, sour cream, spicy sauce”

I omitted their sour cream, which is dairy. Follow Your Heart makes a fantastic non-dairy version though, and I love it!

Seared Wild Mushrooms with Zhug

The post above is what I made for one of my birthdays. I just need to make the pita from scratch next time.

Ok, ready to start?

WAIT, don’t run away!! If you don’t like cilantro, you were probably about to leave. haha

Believe me, I was one of those. And “dislike” is mild way to describe my feelings back then.

My husband still doesn’t like cilantro, but he does love zhug.

You would think he’d bypass it, because this spicy sauce uses fresh cilantro. Nope, he piles it on.

I guess the spices must change zhug into an elixir, that even cilantro haters seem to adore. lol

Note: I use all cilantro, but you can substitute half the amount with flat leaf parsley.

We add a huge dollop to burgers and so many other savory dishes, like vegan scrambled eggs (recipe below).

I used JUST Egg for the scramble in the first photo, but zhug is also yum on Tofu Scrambled Eggs.

Vegan Scrambled Eggs

Melt some non-dairy butter in a skillet over medium heat.

Sprinkle a little black salt (this is what I use) over the butter, and then pour in JUST Egg.

Scrape your spatula through the “egg”. Continue scraping and folding, until the eggs are cooked.

The great thing about zhug, is that you can make the heat level as mild, or as hot as you like.

You can also choose between the fast version, or the more authentic one. I’ve included instructions for both.

In the slower version, you grind and and roast the spices- instead of using already ground.

Imagine how aromatic your kitchen will smell? Whichever method you choose, this spicy green sauce is very delicious.

Oh, one more thing… you can add Zhug to a pretty glass container, for a perfect homemade gift. Enjoy!

Zhug - My Version

Print Recipe

Serves: about 2 cups Cooking Time: 10-15 minutes

Ingredients

4 cups lightly packed cilantro, long stems removed, rinsed and patted dry*
1 (4 ounce) can green minced chiles, mild or hot
-OR-
1/3 to 1/2 cup seeded and roughly chopped green chilies, mild or hot
1 to 2 tablespoon fresh lime juice or lemon juice
2 to 4 garlic cloves, peeled and minced
1 teaspoon ground cumin
1/2 teaspoon ground cardamom, optional
1/4 to 1/2 teaspoon coriander
1/2 cup extra virgin olive oil
salt and pepper to taste

Instructions

Note: Start with the smaller ingredient amounts, and add more to taste.

Place the cilantro and chiles in a food processor and pulse to shred.

Add the lime (or lemon) juice, and garlic cloves and pulse into a green paste.

Add the cumin, cardamom, and coriander, and blend until smooth.

With the processor running, gradually drizzle in the olive oil. Taste and season with salt and pepper.

Remove to a glass or ceramic jar with a cover. and store in refrigerator. Let flavors marinate at least 8 hours before using.

Store in the refrigerator for 2 to 3 weeks or for up to 6 months in the freezer.

Notes

*You can use 1/2 cilantro and half flat parsley leaves if you like.

P.S. I have a new post up, and these easy Pickled Onions go perfectly with this spicy green sauce!