published Nov 22, 2021, updated May 08, 2024 Zhoug, or schug, is enjoyed with grilled meats and roasted vegetables throughout the Middle East. Though its origins are Yemeni, I’ve adapted this green Israeli chili paste recipe from Jerusalem, a cookbook by celebrated chef Yotam Ottolenghi. While his version remains chunky and not completely pureed, like the store bought version at Trader Joe’s, I have preferred this version. More spoonable on things than a sauce. This easy recipe makes 10 servings, or ⅔ cup, of this spicy condiment. And it’s definitely spicy! Its main ingredient is blended serrano chiles. With a few bunches of cilantro and parsley added for freshness and olive oil for smoothness, the number one flavor on your mind the moment this schug sauce hits your tongue is spice. Even so, it’s a customizable and easy-to-make condiment to add flavor to the things you eat every day, like shatta or sweet Turkish pepper paste! It’s not as rich and heavy as garlicky toum, nor as spicy as harissa hot chili paste. Modify it, blend it, and save it for a rainy day… or for dinner tonight!
Recommended Tools
Food Processor – The easiest way to prepare zhoug is with a food processor or high-powered blender — no matter how good your knife skills, you’ll never get a super fine blend without one!
Storing
Zhoug must be kept refrigerated to stay fresh. In an airtight container, it will last for up to one week in the fridge — as long as it’s not constantly being left out at room temperature! Although puree until smooth if preferred! Schug is milder when cold. Chilling also quells some of the stronger flavors in the sauce. A quick tip: add a thin layer of olive oil on top of the jarred schug if you won’t be using it right away. This keeps the sauce fresh and prevents the herbs from drying until you need it! This post, originally published on Silk Road Recipes Jan. 11, 2021, was updated with new content on May 8, 2024. Love this recipe? Share it with the world on Pinterest.
