🌶️ Zhoug
Zhoug, or sahawiq, is a fiery Yemeni green relish of fresh cilantro, green chilies and garlic, ground with cumin and cardamom and loosened with olive oil. It is bright, herby and very hot. A spoonful is served with almost everything: bread, eggs, grilled meat, soups and rice dishes.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 large bunch cilantro (about 60 g)
- 4–6 green chilies
- 4 garlic cloves
- 1 tsp ground cumin
- ½ tsp ground cardamom
- 4 tbsp olive oil
- Salt
- 1–2 tbsp water
Method
- Roughly chop the cilantro and chilies; remove seeds for a milder zhoug.
- Blend or pound with the garlic, cumin, cardamom and salt.
- Add the olive oil and a little water and pulse into a coarse paste.
- Taste for salt and heat and store in a jar in the fridge for up to a week.
How to make it lighter
- Use it in place of creamy sauces: a spoonful adds a lot of flavour.
- Reduce the oil and add more water or lemon juice for a lighter relish; 1 tbsp oil ≈ 120 kcal.
- Stick to 1–2 tbsp (about 20 g) per serving, the standard condiment amount.
History
Zhoug comes from Yemen, where it is traditionally pounded on a grinding stone and eaten daily. Yemeni Jewish communities brought it to Israel, where it is now a common condiment at falafel and shawarma stands.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →