Zhoug Sauce Recipes

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ZHOUG! (SPICY CILANTRO SAUCE)



Zhoug! (Spicy Cilantro Sauce) image

Homemade zhoug sauce adds a spicy cilantro kick to any meal! Zhoug is a popular Middle Eastern condiment that's very easy to make. Recipe yields 1 1/4 cup.

Provided by Cookie and Kate

Categories     Condiment

Time 10m

Number Of Ingredients 8

4 medium cloves garlic, roughly chopped
2 packed cups fresh cilantro (about 2 bunches, mostly leaves but skinny stems are ok)
4 medium jalapeños, seeds removed but reserved
1 teaspoon fine sea salt
1 teaspoon ground cardamom
3/4 teaspoon ground cumin
1/2 teaspoon red pepper flakes, more to taste
3/4 cup extra-virgin olive oil

Steps:

  • Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
  • Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
  • While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
  • Adjust to taste-for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (1/4 teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce's flavor transforms with time, so if it's too spicy or you just don't love it right off the bat, let it chill in the fridge and try it again in an hour.

Nutrition Facts : ServingSize 2 tablespoons, Calories 150 calories, Sugar 0.3 g, Sodium 226.9 mg, Fat 16.9 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 1.2 g, Fiber 0.4 g, Protein 0.3 g, Cholesterol 0 mg

ZHOUG SAUCE



Zhoug Sauce image

This green hot sauce originating in Yemen gets its heat from jalapeños. If you like it spicy, leave the seeds and ribs on your peppers. For a milder version, take them out. Serve this quick hot sauce with hot-off-the-grill meats, fish and vegetables to add a bright pop of flavor to dinner all summer long.

Provided by Carolyn Malcoun

Categories     Quick & Easy Vegan Dinner Recipes

Time 10m

Number Of Ingredients 9

1 cup packed fresh cilantro leaves
1 cup packed fresh flat-leaf parsley leaves
¼ cup lemon juice
2 large jalapeños, chopped
2 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon salt
¼ cup extra-virgin olive oil

Steps:

  • Combine cilantro, parsley, lemon juice, jalapeños, garlic, coriander, cumin and salt in a food processor. Process until finely chopped. With the motor running, slowly add oil; process until well combined.

Nutrition Facts : Calories 71.6 calories, Carbohydrate 1.7 g, Fat 7.2 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 151.2 mg, Sugar 0.4 g

ZHOUG (SPICY HERB SAUCE)



Zhoug (Spicy Herb Sauce) image

Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It's a must with Shakshuka, and you'll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.

Provided by Ana Sortun

Categories     Sauce     Chile Pepper     Cilantro     Garlic     Coriander     Cumin

Yield Makes 1 1/4 cups

Number Of Ingredients 9

2 Hungarian wax peppers, stemmed and coarsely chopped (seeds are good) (see Cooks' Note below)
1 1/2 cups fresh cilantro leaves (from one large bunch or two small ones)
1 1/2 cups fresh flat-leaf parsley leaves (from one bunch)
2 cloves peeled garlic
1/2 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup extra-virgin olive oil
1 1/2 teaspoons sherry vinegar

Steps:

  • Combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce. Use immediately or cover and refrigerate in an airtight container for up to 5 days.

AUTHENTIC ZHOUG SAUCE RECIPE (ZHUG)



Authentic Zhoug Sauce Recipe (Zhug) image

Zhoug Recipe - a flavorful Middle Eastern Green Chili Sauce that gives meals a burst of flavor. Simple easy recipe that can be made in 5 minutes flat! This version is simple and easy without compromising flavor. Lather it over grilling meats, spoon it into falafels and wraps, liven up soups and stews or my favorite...make Zhoug Yogurt by stirring it into yogurt for a flavorful sauce.

Provided by Sylvia Fountaine

Categories     Condiment

Time 15m

Number Of Ingredients 11

1-3 whole jalapenos, sliced ( start with one, if unsure)
2 fat garlic cloves
1 bunch cilantro, small stems ok (about 1 cup packed tightly)
½ teaspoon ground cardamon ( or whole seeds, please see notes)
1 teaspoon cumin- ground or whole seeds
1 teaspoon caraway seeds- optional but good!
1/2 teaspoon peppercorns - optional
½ teaspoon kosher salt, more to taste
1/3 cup olive oil, more to desired consistency
2 tablespoon fresh lemon juice
½ teaspoon chili flakes (Aleppo chili is nice), more to taste (optional)

Steps:

  • over med-low heat until fragrant. Note: If using cardamom pods- crush the pods and remove the seeds- just toast the seeds. (Video is not accurate here.) Let cool slightly.
  • Place the toasted spices and all the remaining ingredients (except the oil) in a food processor and pulse until it's uniformly chopped. Add oil and lemon juice and pulse into a coarse paste. For a looser version, add a bit more oil.
  • Taste for salt and heat, adding more if necessary.
  • Add chili flakes if you like.
  • Store in a sealed jar in the fridge for up to one week.

Nutrition Facts : ServingSize 1 tablespoon, Calories 26 calories, Sugar 0.2 g, Sodium 29.6 mg, Fat 2.8 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 0.3 g, Fiber 0.1 g, Protein 0.1 g, Cholesterol 0 mg

ZHUG



Zhug image

This spicy green sauce is as full of flavor as it is of color. Use it raw as a dip with falafel, vegetables, sandwiches and wraps. Add a fresh dollop to soups, rice, pasta, or egg dishes for an extra spicy boost of flavor. It also works wonderfully as a marinade on meat or fish. Covered with a thin layer of olive oil, it will keep up to two weeks in the refrigerator. It's also vegan, gluten-free, low sugar, and low sodium, making it perfect for almost any diet.

Provided by Buckwheat Queen

Categories     100+ Everyday Cooking Recipes     Vegan

Time 15m

Yield 10

Number Of Ingredients 10

1 ounce flat-leaf parsley, stems removed
1 ounce fresh cilantro, stems removed
2 cloves garlic
¼ lemon, juiced and zested
3 green bird's eye chile peppers, stems removed
¼ teaspoon ground cumin
¼ teaspoon ground coriander
salt and pepper to taste
2 ice cubes
¼ cup extra-virgin olive oil, or as needed

Steps:

  • Wash and dry the parsley and cilantro.
  • Combine parsley, cilantro, garlic, lemon juice and zest, chiles, cumin, coriander, salt, pepper, ice, and 2 tablespoons olive oil in a food processor fitted with a blade. Blend until a smooth paste is achieved, adding more oil as necessary.
  • Cover and refrigerate at least 1 hour before serving to allow flavors to meld.

Nutrition Facts : Calories 59.3 calories, Carbohydrate 2.1 g, Fat 5.7 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 19.7 mg, Sugar 0.7 g

RED ZHOUG



Red Zhoug image

Zhoug (or zhug) is to shawarma what salsa is to tacos-a spicy contrast to whatever rich thing it's with. This is Ori Menashe's red zhoug recipe from Bavel.

Provided by Ori Menashe

Categories     Condiment/Spread     Sauce     Bell Pepper     Cumin     Garlic     Cilantro     Chile Pepper     Condiment

Yield Makes 1 cup

Number Of Ingredients 12

1 cup grapeseed oil
2 large red bell peppers, stemmed and seeded, cut into 8 pieces
8 Fresno chiles (see headnote) stemmed and seeded, cut in half
1 tablespoon plus 1 teaspoon ground paprika
1 teaspoon ground turmeric
1⁄4 teaspoon ground cloves
1 teaspoon ground green cardamom pods, with the husks
1⁄2 teaspoon ground cumin
2 teaspoons kosher salt
3 garlic cloves, grated with a Microplane
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
2 tablespoons packed cilantro leaves, chopped

Steps:

  • Add the oil to a large sauté pan and place on the stove over high heat. Once the oil is hot, add the bell peppers and chiles and fry while continuously stirring for about 10 minutes, until the peppers start to blister and darken in color. If at any time the peppers start to burn, decrease the heat slightly.
  • Remove the peppers and chiles from the oil, set aside, and let cool. Add the cooled fried peppers and chiles and the paprika, turmeric, cloves, cardamom, cumin, salt, garlic, and lemon juice to a food processor and blend, stopping to scrape down the sides of the bowl with a spatula when necessary, until the mixture is the consistency of a chunky puree, about 2minutes. Transfer to a bowl and set aside to cool, then add the cilantro and stir to combine. Store in an airtight container in the refrigerator for up to 2 weeks.

ZHOUG CHICKEN THIGHS



Zhoug Chicken Thighs image

Zhoug is a spicy, Middle Eastern cilantro sauce that is often used as a condiment or dip. I decided to use it as a way to perk up plain chicken! If you purchase prepared zhoug, this recipe has only 4 ingredients. Yes, it's spicy, but one bite just leads to another!

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 6

Number Of Ingredients 4

1 tablespoon extra virgin olive oil
2 pounds boneless, skinless chicken thighs
8 ounces prepared zhoug sauce, divided
1 (12 ounce) jar fire-roasted red and yellow bell peppers, cut into 1-inch pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with olive oil.
  • Measure 1/2 cup of prepared zhoug and spread over the bottom of the oiled baking dish. Place chicken thighs, cut side down, on top of the zhoug. Sprinkle fire-roasted bell peppers over chicken thighs. Using a spoon, drop remaining zhoug sauce in between the bell pepper pieces, covering as much of the chicken thighs as possible.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 401.9 calories, Carbohydrate 6.7 g, Cholesterol 94.2 mg, Fat 29.6 g, Fiber 0.4 g, Protein 26.1 g, SaturatedFat 5.4 g, Sodium 490.6 mg, Sugar 1.6 g

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