Ingredients needed for your Zhoug – green spicy Cilantro-Chilli-Sauce
- 1 bunch cilantro about one full cup
- 2 green chillis Jalapeños
- 2 cloves garlic
- 1/4-1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon chilli flakes optional
- 4 teaspoon olive oil
Zhoug, Zhug , Sahawig or Bisbas is a spicy green sause from Jemen but also very popular in the cuisine of the Middle East and North Africa. Since I tried this sause for the first time in an Israeli restaurant in Munich, Germany I am making this very often at home. It could be made as sauce to a thicker paste and is added to other sauces, relishes and meals.
The main Ingredients the Zhoug green spicy Cilantro-Chilli-Sause are fresh Cilantro (Coriander), green Chillies, and aromatic spices. This Sause gives every meal a fresh spicy kick and just tastes amazing.
The sauce can be kept in the fridge for up to a week and is a great addition to:
- Hummus
- Meals cooked with grains – rice, quinoa, bulgur, couscous
- Roasted vegetables or roasted potatoes
- Falafel or other vegetables fritters
- Meals with eggs – scrambled eggs, frittata etc.
- Yoghurt or feta
- Salads – makes a great dressing if you thin it with olive oil or plain water
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And here is how to prepare this delicious green spicy Cilantro-Chilli-Sause
Zhoug - the green spicy Cilantro-Chilli-Sauce
Ingredients
- 1 Bunch cilantro about one full cup
- 2 green chillis Jalapeños
- 2 cloves garlic
- 1/4-1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon chilli flakes optional
- 4 teaspoon olive oil
Instructions
- Wash and dry the fresh Cilantro. Remove the thick stems. The skinny stems are ok to work with. Add all the leaves and skinny stems in the mixer.
- Wash the Jalapeños and remove the seeds but keep few for later if you like it spicy. Chop in large pieces.
- Peel the Garlic cloves and chop in half. Add the Jalapeños, Garlic and all spices in the mixer and mix well. Add the olive oil and mix again. In case the sauce is too dry and thick you can add few spoons of water until the sauce gets nice and smooth. Taste and add chili flakes or the Jalapeños seeds if desired.
- Keep the sauce in a jar in the fridge for up to a week. The taste develops with time so give it a few hours in the fridge before you serve it the first time. If the sauce gets solid because of the olive oil, just take it out of the fridge 15-20 minutes before serving.