Meet gremolata’s spicy sister, Zhoug! Holy deliciousness, this tasty sauce will start a party in your mouth! It takes only a few ingredients and comes together quickly; the flavour profile is so complex and incredible that it seems like you fussed, but you didn’t!
A popular Israeli condiment, this sauce is both fresh and bright, but also has an intensely spicy kick to it. I first came upon Zhoug in an incredible Sabih with Spiced Chickpea recipe from The Lazy Cat Kitchen, and since then our family has been addicted. It’s commonly served paired with hummus on falafel or shawarma; but we put it on everything from grilled veggies, sandwiches, tacos, burritos, and pizzas to breakfast scrambles.
The main ingredients you’ll need are fresh cilantro (coriander), fresh parsley, cardamom, and green or red chillies (I used green) after that you’re just a few spices away from your new favourite condiment. I promise.
Swirled, drizzled or dipped, zhoug is amazing - here are a few ideas to get you started. Make a smashed chickpea and avocado sammie and drizzle it with Zhoug. Make a pizza and swirl your Zhoug through the red sauce before adding the toppings. Sunday morning, make a tofu and potato scramble on toasted sourdough and garnish with a pool of Zhoug. Next time you bake sweet potato fries, serve them with guac, hummus, and Zhoug.
What will you do with your Zhoug? Leave a comment below or tag me on IG, I’d love to see what you create.
Zhoug Sauce (spicy cilantro)
- 1 cup cilantro leaves, packed
- ½ cup parsley leaves, packed
- 1-2 hot green chillies*
- 1 clove garlic
- ½ teaspoon cumin
- ¼ teaspoon cardamom, ground*
- pinch sugar
- S&P to taste
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons water
- Place the cilantro*, parsley*, chillies, and garlic in the bowl of a food processor and pulse. Mix and match the cilantro and parsley. Small stems are fine.
- Add the spices, and drizzle the oil, lemon juice, and water until the desired consistency is reached.
- This sauce is meant to be somewhat chunky so careful that you don't over process it.
- *I used black cardamom, broke the pods open and crushed the seeds then added it to the food processor. Add more or less cardamom as to your personal taste.
- Check for flavour, acid, heat, and consistency and adjust as desired.
- Place any leftovers in a jar with a tight fitting lid in the fridge to enjoy later.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.