Zhoug

Origin: Zhoug is Yemenite in origin, but its fire has traveled far.

A vibrant, herb-packed sauce pulsing with heat, garlic, and spice, it’s often served alongside falafel, shawarma, or grilled anything.
It doesn’t sit quietly on the plate—it climbs the walls of your mouth and claims territory.

Ingredients

Some sauces aren’t singular—they come with history, survival and bite.

1 cup fresh cilantro (stems included)

1/2 cup fresh parsley

2–4 green chilies (serrano or jalapeño, to taste)

3–4 cloves garlic

1/2 teaspoon ground cumin

1/2 teaspoon ground cardamom

1/4 teaspoon ground coriander

1/2 teaspoon salt (or to taste)

2 tablespoons lemon juice

1/4 to 1/3 cup olive oil

Optional: pinch of sugar or splash of vinegar for brightness

How The Alchemy Happens

In a food processor or mortar and pestle, combine herbs, chilies, garlic, and dry spices.

Pulse or pound until finely chopped.

Add lemon juice and olive oil. Blend until it becomes a loose, vivid green paste.

Taste and adjust salt, acid, or heat as needed.

Store in the fridge in a sealed jar. Best used within 5 days.