spicy + herby zhoug sauce
Is it pronounced zoo-guh? zha-g? sch-oug? sh-ug? Eh, whatever, it’s delicious.
Zhoug is a spicy & herby sauce/marinade/dip from Yemen, that’s good with literally everything. Although I exaggerate a lot, I’m not exaggerating. You can mash it with avocado for an herby toast or guacamole, spread it on cod filets for baked fish tacos, mix it with yogurt and marinade chicken for kebabs, or my favorite, mix it with nuts + breadcrumbs for a green muhummara dip. So yeah, everything.
ZHOUG
INGREDIENTS
1 bunch parsley
1 bunch cilantro
1 small yellow bell pepper
1-2 jalapeño peppers (optional)
2 garlic cloves, minced
3/4 cup olive oil
1 tbsp. ground corriander
1-2 tbsp. red chili flakes (depending on spicy you want it)
1 tsp. cumin
1 tsp. cardamom
1 tsp. salt
DIRECTIONS
Clean your parsley + cilantro! No one wants dirt in their zhoug!
Combine all ingredients (including parsley + cilantro stems - they contain the most flavor) in the bowl of a food processor and blend until smooth. Taste for salt.
That’s literally it.
store: in an airtight container in the fridge for up to 3 weeks, or in the freezer for up to a year.
diet: vegan, gluten-free, dairy-free, paleo
eat it with: mashed into avocado for toast or guac, on top of labneh & toasted walnuts with fluffy pita, as a marinade for chicken, fish, or shrimp, served with steak.
avocado toast with zhoug, marinated za’atar feta + olive oil
