Amazing Zhoug Sauce!

Photo of a bowl of zhoug on a plate with black crackers all set on a wooden surface, with someone dipping a cracker into the zhoug.

5 from 1 vote

This delicious Yemeni spicy herb sauce is perfect for adding zing to your soups, stews and sandwiches, or serve as an interesting dip on your graze boards – it will leave your guests begging for more!

Prep Time5

Total Time5

Servings: people

Author: Camilla Sanderson

Ingredients

1 teaspoon ground cardamom powder, (or the inner seeds from inside the cardamom pods*)
½ teaspoon carraway seeds
¼ teaspoon black peppercorns
1 cup fresh coriander, cilantro, leaves and soft stalks only
1 cup fresh flat-leaf parsley, leaves and soft stalks only
4 mint leaves
4 garlic cloves, peeled and roughly chopped
4 green chillies, de-seeded and roughly chopped
1 tomato, cut into quarters (optional)
45 ml extra virgin olive oil
35 ml fresh lemon juice
½ teaspoon chilli flakes
½ teaspoon salt
¼ teaspoon maple syrup

Metric - US Customary

Instructions

First, put the ground cardamom, carraway seeds and black peppercorns in the blender and grind on high speed for about 10 seconds until coarsely grated.
1 teaspoon ground cardamom powder, ½ teaspoon carraway seeds, ¼ teaspoon black peppercorns
Next, add the rest of the ingredients and blend, slowly at first, then increasing the power to medium, whilst pushing the ingredients down onto the blades with a tamper.
1 cup fresh coriander, 1 cup fresh flat-leaf parsley, 4 mint leaves, 4 garlic cloves, 4 green chillies, 1 tomato, 45 ml extra virgin olive oil, 35 ml fresh lemon juice, ½ teaspoon chilli flakes, ½ teaspoon salt, ¼ teaspoon maple syrup
Once it is a coarsely chopped consistency, stop the blender and pour the mixture into a dish to serve.

Notes

Alternatively, you could use double the amount of whole seeds - just remove the seeds from inside the cardamom pods to measure.
The tomato is optional. It will mellow the flavour and round it out a bit more, whereas without the tomato, it is more zingy!
Do not over-blend the mixture. Once you have added the herbs and other ingredients, blend slowly for a few seconds, then move up to a medium speed and use the tamper to press down the ingredients to quickly chop and mix them really well. Aim for a coarse pesto type of consistency with some small chopped leaves showing, not a smooth paste.
If your blender does not have a tamper then you will need to stop and start the blender a few times to stir the ingredients on top into the mixture underneath.
If you do not own a blender, you could make this with a pestle and mortar but it will take some time and patience!
Serve as a spicy sauce or as a dip with flatbreads or crudites and crackers or add spoonfuls onto soups or stews. You could also spread it in sandwiches or wraps.
Keep in an airtight container in the fridge for up to one week. Can also be frozen for up to 3 months and defrosted overnight in the fridge. Bring up to room temperature and stir well before using.
Best made a couple of hours in advance of serving, to allow the flavours to blend and mellow.

Nutrition