Middle Eastern Zhoug

You have a couple of options when making zhoug. Your first option is to use a large mortar and pestle and grind everything into a paste, or do as I do and add everything into a large food processor.

So do just that—add everything with the exception of 1 tablespoon of olive oil into a food processor and pulse down into a coarse paste.

Transfer the zhoug into a large mason jar or other glass jar, drizzle the remaining tablespoon of olive oil on top, seal, and place in the refrigerator for up to a couple of weeks (if it lasts that long).

I’m not kidding when I say how wonderful the flavors are. You get that great herbal earthiness from the cilantro and parsley, with the subtlety of the cumin and caraway. And believe it or not, you would think with all of those jalapeño peppers it would have this crazy amount of heat,but it doesn’t—it plays perfectly with the combination of ingredients. Zhoug is one of those sauces, or condiments (or whatever you want to define it) with a texture that goes well with anything.

Some ideas to use zhoug are as a spread for sandwiches, a mix into a salad, tossed in some warm pasta, a dip for vegetables or falafel (in my picture), or heck, even soups. The possibilities are endless, and hence another reason to make zhoug. Give it a shot, I’m sure you will love it!