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How to Make Schug (Skug, Zhug, Zhoug) Sauce | Alexandra's Kitchen | Recipe | Food processor recipes, Sauce recipes, Recipes
a glass jar filled with green sauce on top of a wooden table
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How to Make Schug (Skug, Zhug, Zhoug) Sauce | Alexandra's Kitchen

12 ratings
· 10min · 1 serving
Adapted from Joshua McFadden's Six Seasons Schug (pronounced skoog, sometimes spelled Skug, Zhug, Zhoug) is a Middle Eastern (often used in Yemeni/Israeli cooking) blend of herbs, chilies, and toasted spices: there’s cumin and coriander as well as hot chilies. Because the chilies are seeded, the sauce is not impossibly spicy—it’s, in fact, bright with lemon, and it has a bit of texture thanks to the mass of chilies, garlic, and herbs. Once you make schug once, you will want to put it on…
alexandracooks
Alexandra Stafford | Alexandra's Kitchen

Ingredients

Produce
• 2 cups Cilantro, lightly packed leaves and stems
• 2 cups Flat-leaf parsley, lightly packed
• 2 Garlic cloves
• 1 Lemon, zest from
• 1 Lemon, about 3 tablespoons, juice from
Baking & Spices
• 1 tsp Coriander seeds
• 1 Salt and freshly cracked black pepper
Oils & Vinegars
• 1/2 cup Olive oil, extra-virgin
Nuts & Seeds
• 1 tsp Cumin seeds
Other
• 1/2 cup (or less! see notes above) seeded and roughly chopped fresh hot green chilies, such as serrano (2 to 4)

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