Zhoug is a popular condiment in Middle Eastern cuisine. It originates from Yemen and has over the years gained an increased popularity in the region. Zhoug is herby, punchy and highly fragrant thanks to the invigorating aromas of green cardamom. As with any local condiment, you will find thousands of recipe variations. Different proportions of fresh herbs, a particular type of chili, varying selection of spices – no two recipes are the same. Which is totally fine! As long as you include the ingredients that are responsible for the key characteristics of zhoug, you will be able to enjoy an authentic experience.
The Flavour Affair:
Fresh Parsley + Fresh Coriander + Green Chilies + Cumin + Green Cardamom + Garlic + Lemon
Along with salt and olive oil, this is the basic set for zhoug yielding a bold, aromatic taste.
Fresh parsley and coriander: if you don’t strongly prefer one over another, go for 50/50. Coriander contributes with fresh citrusy notes while parsley has a more herbal, slightly peppery flavour.
Green chilies: chilies are responsible for the heat – an essential element of zhoug. How much chilies you want to use depends entirely on your preference and spice tolerance. I like a moderate kick and keep the amount of chilies low. I also don’t have a palate that can distinguish between different types of green chilies, so I usually go for the easily available jalapeños or long green chilies.
Cumin: cumin pays a crucial role in many blends because of its complex flavour profile. It is a warm spice with a hint of pungency, light citrus notes, subtle nuttiness and anise-like undertones. They often describe cumin as “earthy”, which refers to natural flavours reminiscent of minerals, roots or soil. Such flavours evoke a grounding sensation and a feeling of connection to the land. Earthiness in food is valued for its ability to provide balance and complexity, especially in a combination with other flavours. In zhoug, in order to achieve this purpose cumin is paired with green cardamom.
Green cardamom: this highly fragrant spice with prominent eucalyptus-like aroma and distinctive floral and citrusy notes gives zhoug an immediate burst of sweet freshness.
Garlic: in condiments, fresh garlic amplifies other flavours while creating more depth with his own savory, pungent taste.
Lemon: a drizzle of lemon juice gives zhoug a little tang and brightens up the color.
Preparation tips for zhoug:
- Most of the recipes suggest using ground spice. However, you can improve the taste of zhoug by dry toasting cumin and cardamom seeds and grinding them yourself.
- Do not confuse cardamom seeds with cardamom pods. Pods are good for curries and stews where they slowly release their flavour while cooking. More aromatic seeds are commonly used to prepare fresh spice blends. To extract the seeds, simply press a cardamom pod with the flat side of the blade until it cracks open and scrape out the seeds.
- The texture of zhoug should be coarse, which is achieved by finely chopping coriander and parsley leaves. In order to avoid larger pieces of garlic in zhoug, you can either pound it together with chilies or process them in a blender to a smooth paste.
How to use zhoug:
Bright and spicy zhoug is a fantastic way to add vibrancy to hearty stews. It is also great with grilled meats (think of it as Middle East’s response to chimichurri) or as a marinade for fish or seafood. You can even mix it into yoghurt or hummus and use as a dip for vegetables or nachos.
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Zhoug (zhug/shug/s’hug/schug)
Equipment
- spice grinder
- blender
- air tight container
- Frying Pan
Ingredients
- Parsley leaves from 1 large bunch finely chopped
- Coriander leaves from one large bunch finely chopped
- 1 tsp green cardamom seeds see notes
- 1 tsp cumin seeds see notes
- 1 green chili seeds removed (see notes)
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt to taste
Instructions
- Heat the frying pan to medium.
- Add cumin and cardamom seeds and toast for 40-60 seconds until cumin seeds have slightly darkened.
- Let cool a little and grind to a fine powder.
- Pound or blend the green chili and garlic to a smooth paste.
- Combine chili and garlic paste with chopped herbs, ground spices and 1 tbsp of olive oil.
- Season with salt and set aside for 10 minutes.
- Add 1 tbsp lemon juice and more olive oil to loosen, if required.
Notes
- Don’t confuse cardamom seeds with cardamom pods. Break green cardamom pods to extract the seeds.
- Cumin and cardamom seeds can be substituted with 1 tsp each ground spice.
- A whole green chili will create a noticeable kick. If you are not sure whether you can tolerate it, start with half a chili.
