Whether you spell it zhoug, zhug, zhoog, or schug, they all describe the fiery Middle Eastern answer to pesto that has become the favorite accompaniment to Israeli street food. Zhoug didn’t have its origins in Israel. It was a staple of Yemeni cuisine and first brought to the newly created state of Israel (1948) during operation “On Wings of Eagles” that airlifted 49,000 Yemeni Jews to Israel.
Traditionally zhoug is made in a mortar and pestle, but you can make it in a food processor in minutes. The word is zhoug is translated “ground” so use a light touch with the processor. The result should be a thick, slightly chunky paste. The basic ingredients are cilantro, garlic, hot peppers, green jalapeno or serrano, olive oil, salt and pepper. You can make it with half parsley half cilantro, or all parsley if you dislike cilantro. The addition of dried spices make the sauce unique, cumin, coriander, cloves and an unexpected one, cardamom.
As with all hot pepper preparations, wear gloves and keep your hands away from your face. Use as many peppers as your taste buds allow, it is a hot sauce and the flavors blend and mellow out after the sauce is refrigerated. Place all of the dry ingredients into a food processor. Pulse the mixture, scraping the sides down periodically until it resembles a pesto-like consistency. Taste a bit of the mixture and adjust seasonings accordingly.
Zhoug is good with so many things, grilled lamb chops, roasted potatoes, stirred into yogurt for a delicious sauce, in your pita with falafel, any time you want to add a spicy kick.
Zhoug
Makes about a cup
Ingredients
- 2 ½ cups cilantro leaves
- 3-4 jalapeno peppers, stemmed, seeded
- ½ tsp cumin seeds
- ½ tsp cardamom seeds
- ½ tsp coriander seeds
- ¼ tsp salt
- 2 cloves garlic, peeled
- ½ c extra virgin olive oil
- Fresh lemon juice to taste
Directions
- Add cumin, cardamom and coriander seeds to a small dry skillet over medium heat. Toast the seeds, stirring frequently until they smell fragrant and toasty.
- Grind spices either with a mortar and pestle or a mini processor/grinder.
- Place the cilantro, jalapeno, garlic, toasted spices and salt into the food processor. Pulse the mixture, scraping the sides down as needed until a chunky texture is reached.
- With the machine running, slowly pour in the olive oil and lemon. Taste and adjust with salt and lemon as desired. Store in fridge for a week.
