Zhoug (Spicy Coriander Dressing) Recipe
Zhoug is a vibrant, spicy coriander-based Middle Eastern sauce, originally from Yemen, often used as a condiment for falafel, grilled meats, sandwiches, or even as a dip.The sauce is extremely rich in vitamins A, C, and K due to the coriander and parsley.It’s low in carbs, high in fiber, and provides a decent amount of plant-based protein from the herbs.
Equipment
- 1 blender hand held or food processor
Ingredients
- 2 cups fresh coriander stems included
- 1 cup fresh parsley optional, for a milder taste
- 4 garlic cloves
- 3 green chilies such as jalapeño or serrano, adjust for heat
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp round cardamom optional, for authentic flavor
- 1/2 tsp salt adjust to taste
- 3 tbsp lemon juice freshly squeezed
- 1/2 cup olive oil or more for desired consistency
- 1 tbsp water optional, to thin if needed
Instructions
- Wash the coriander (and parsley if using) thoroughly. Roughly chop.
- In a food processor or blender, combine coriander, parsley, garlic, green chilies, cumin, coriander, cardamom, and salt.
- While blending, slowly add olive oil and lemon juice until the mixture forms a smooth, vibrant paste. If the sauce is too thick, add 1–2 tablespoons of water to reach your desired consistency.
- Adjust salt, lemon juice, or chili according to your preference. For extra heat, add more green chilies.
Notes
- Use immediately or store in an airtight container in the refrigerator for up to 1 week. It also freezes well.
- Use on grilled chicken, shakshuka, roasted vegetables, hummus, or flatbreads. Or pretty much anything you want to add flavour to.
- This is a brilliant way to use up leftover fresh herbs from harvesting or shop bought.