Zhoug | The Mediterranean Dish

Zhoug is a traditional Middle Eastern hot sauce made with parsley, cilantro, spicy green chilis, and warming spices. It’s bright, fiery, and super herbaceous. You’ll want to spread this on just about everything.

Zhoug is a super bold, beloved Middle Eastern sauce made with peppers, fresh herbs, garlic, olive oil, and lemon that has made its way throughout the region for centuries, picking up spellings and pronunciations along the journey.

You may see it spelled “zhug” or “skhug,” and pronounced “joog,” “s’hug,” and more, depending on who you’re asking. This vibrant green flavor-maker first originated south of the Mediterranean in Yemen, particularly among the Yemeni Jewish community. Today, it’s used throughout the region, and in Egypt, where I grew up, we used it as a hot sauce for Falafel, Shawarma, and dip for Pita Bread, to name a few.

And as much as I think falafel and shawarma should be in your rotation, this recipe is very translatable to whatever you’re making on a given weekday. Use it as a meat marinade, sandwich spread, or spoon it over Scrambled Eggs.

Zhoug Ingredients

• Jalapeño peppers: Add a good heat, particularly if you leave the seeds in. You can use other hot green chilies or a combination of peppers. 
• Garlic: Brings yet another layer of fresh, earthy spice.
• Kosher salt enhances the flavor of all the ingredients. 
• Fresh herbs: Cilantro and parsley are the primary flavors, adding the fresh herbal quality that makes zhoug so intriguing. I prefer a flat-leaf parsley, which tends to be sweet rather than bitter. And if you don’t do cilantro, replace it with the same amount of parsley.
• Dried herbs: Ground cumin and coriander, and cardamom add a warming, earthy flavor.
• Olive oil: Turns the zhoug from a paste to a sauce, and adds its nuance in terms of flavor. Any high-quality extra virgin variety you have will work well, but I especially love to complement the spice with our peppery Spanish Hojiblanca. 
• Fresh lemon juice lifts the flavor, adding a crucial zing for balance. Fresh lime juice is a good substitute. 

How to Make Zhoug

You can make zhoug sauce the traditional way with a mortar and pestle, but I always use a food processor to save time. Just be sure to stop when it’s more of a paste than a purée—it’s more delicious with some texture. Here’s how it’s done:

• Chop the jalapeño and garlic. In the bowl of a food processor fitted with a blade, add 6 sliced jalapeño peppers (remove the seeds and ribs for less spice), 2 peeled garlic cloves, and a pinch of salt. Pulse to coarsely chop.
• Add the seasonings. Now add 1 packed cup cilantro leaves, 1/2 packed cup parsley, and 1/2 teaspoon each ground cumin, coriander, and cardamom. Run the processor until a thick, cohesive paste forms.
• Finish. Transfer the paste to a bowl. Add 1/2 cup olive oil and the juice from one lemon, and stir to combine. Spoon onto everything!

What to Serve with Zhoug

You can enjoy Zhoug with bread just like a dip. Or use it as a condiment or hot sauce. Some ideas:

Storage Tips

A jar of Zhoug sauce never lasts long in my fridge, but it will keep for 2 weeks or more if you store it properly. Store it just like you would pesto: 

Zhoug will keep in your refrigerator in a tightly sealed container for up to two weeks. Alwasy use clean utensils when spooning it out of the jar, and create an olive oil “seal” by pouring a thin layer of olive oil over the top to reduce oxidation.

To freeze Zhoug, place it into small containers and leave a 1/2 inch of headspace to allow for expansion, or freeze in an ice cube tray. Once the cubes are frozen, pop them out and place them in a larger container. It will keep for up to 3 months.

To thaw, place in the fridge overnight. The olive oil might solidify. Do not panic! Just let it sit on the counter for 15 to 20 minutes before using, and give it a good stir.

More Mediterranean Condiments

Sauces, condiments, and toppings, whatever you want to call them, are essential to adding flavor to Mediterranean recipes. They range from creamy and garlicy, like Toum, to light and herbal, like pesto and chermoula. Having a range of sauces at your disposal means each person can personalize their meal according to their tastes.

Build Your Own Spice Bundle

Save when you build your own bundle of 4 or more spices. Stock up on your favorites or try something new!

This post has recently been updated with new information for the readers’ benefit.