Photo by Kristin Teig
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.
Recipe information
Yield
Makes 1¼ cups
Ingredients
2
Hungarian wax peppers, stemmed and coarsely chopped (seeds are good) (see Cooks' Note below)
1½
cups fresh cilantro leaves (from one large bunch or two small ones)
1½
cups fresh flat-leaf parsley leaves (from one bunch)
2
cloves peeled garlic
½
teaspoon kosher salt
1
teaspoon ground coriander
1
teaspoon ground cumin
½
cup extra-virgin olive oil
1½
teaspoons sherry vinegar
Need to make a substitution?
Preparation
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.
