Does zhug need to be refrigerated?

Yes, refrigerate it after opening. Unopened, it does not need to be refrigerated .

What is zhug made of?

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.

What is zhoug in Hebrew?

Zhug may be referred to by the generic term harif (Hebrew: חריף; lit. " hot/spicy "). Also known as zhoug, it is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.

What is the meaning of Zhug?

What Does Zhug Mean? According to Wikipedia, zhug means to pestle or crush (in Judeo-Yemenite Arabic), which we do in this recipe but with a food processor.

Does spicy ketchup need to be refrigerated?

Unopened ketchup will last for about a year in the pantry. Opened bottles of ketchup, however, have a much shorter shelf life: About six months if stored in the fridge and a month or so if stored in the cupboard.

What country is zhug from?

While you can find zhug everywhere in Israel, as well as in other Middle Eastern countries, it's originally from Yemen .

What is zhug in Arabic?

Zhug (Hebrew: סְחוּג ‎, romanized: s'ḥug), sahawiq (Yemeni Arabic: سَحاوِق) or bisbas (بسباس) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabboj (Arabic: معبوج ‎).

What is in Zhong sauce?

Inspired by the popular, classic Chengdu street snack Zhong Dumplings, Zhong Sauce is comprised of aromatic "fuzhi" soy sauce, slow-brewed with brown sugar, mushrooms, garlic, and a blend of dried chili peppers . This isn't just any sauce — it's the secret ingredient you didn't know your pantry was missing.

What tastes good with hot sauce?

10 Ways To Use Hot Sauce To add heat to one pot dishes. Cooking a chilli, pasta or any other one pot dish and want to add a dash of heat? ... With wings. ... To spice up a sandwich. ... Add to a stir fry. ... On any brunch dishes. ... Take tacos to the next level. ... Add more flavour to your salad. ... With soup. More items...

What does coriander mean in Hebrew?

Coriander is known here in the Arabic name Cusbara(כוסברה) The Hebrew name, which nobody uses, is Gad Hasade (גד השדה)

What is the Hebrew name for Yemen?

Yemen is called Teiman (תימן) in Hebrew. The term appears as the name of a southern land in the book of Job as well as in Song of Songs.

What is the Hebrew word for Yemen?

The term is also traditionally used in Biblical Hebrew as the synonym of the direction South and was applied to being used as the Hebrew name of Yemen (whose Arabic name is "Yaman") due to its location in the Southern end of the Arabian Peninsula, thus making Yemenite Jews being called " Temanim " in Hebrew.

Does deli dressing need to be refrigerated?

They need to be refrigerated if there is mayonnaise or sour cream in them as in some type of dairy products such as eggs or milk in them. Even yogurt. If they are an oil based vinegar based dressing they do not need to be refrigerated.

Does Ssamjang need to be refrigerated?

Unopened, pre-made Ssamjang does not need to be refrigerated , but it should be kept in a cool place. Opened or self-made ssamjang will stay fresh in the refrigerator for months.

Should sambal oelek be refrigerated?

Use this fiery sauce to enhance soup, chili, stir-fries, noodle dishes, and tomato sauce. You can also incorporate it into marinades. Keep the opened container of sambal oelek in the refrigerator , where it will last for a few months.

Zhug (Yemenite Hot Sauce With Cilantro and Parsley) Recipe (2024)

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Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.

J. Kenji López-Alt

Culinary Consultant

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

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Updated October 13, 2022

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Why It Works

Pounding the herbs and aromatics with a mortar and pestle draws out intense flavor from them.
Drizzling in olive oil while pounding creates an emulsion that ensures the sauce won't taste greasy or bland.

When I wrote about my recipe forphat phrik khing, I tried my absolute darnedest to convince you that a good mortar and pestle belongs in the arsenal of any home cook (and Daniel's done the same in hisguide to the best mortars and pestles). This tool will actually extract more flavor from herbs and spices than a food processor or blender ever can, producing chile paste that's more aromatic, spoonful for spoonful. I'm going to try to convince you once again today withzhug(also spelled "s'chug" or "s'rug"), a Yemenite hot sauce flavored with coriander (cilantro) seeds and leaves, cardamom, cumin, parsley, and plenty of heat from chile peppers.

The sauce is actually quite similar to a South Americanchimichurri, North Africanchermoula, Spanish- or Italian-stylesalsa verde, or even a goodpesto. In other words, it's an herb-packed sauce that's pounded or roughly puréed and emulsified with plenty of olive oil.

I love it when you find recipes that so closely resemble each other from all corners of the globe. It means that you can instantly travel from one region to the next, with only minimal changes in ingredients and process.

As with all other pound-fresh-ingredients-until-they-drop recipes, I found that, as promising as a high-powered mechanized solution looks, the real key to the best-tasting zhug is taking the food processor out of the equation and pounding your ingredients with a mortar and pestle.

I start with kosher salt (which mainly acts as an abrasive to improve grinding) and spices: cumin and coriander seeds, along with some black pepper and the interior seeds of a couple of cardamom pods. Grinding these is quick work with a mortar and pestle; you need to use a series of firm, circular motions. Next, I add garlic cloves and Thai bird chiles—I prefer their intense heat and fresh flavor to the more bitter, grassy flavor of the jalapeños that many recipes call for. I crush them all into a rough paste, using a pounding and twisting motion. The mortar and pestle does require a bit of elbow grease, but the results are just so much better than what you get out of the food processor.

Once the garlic and spices are broken down, I add my leaves half a handful at a time, working the cilantro and parsley into a rough, pulpy paste. Finally, I drizzle in extra-virgin olive oil, smashing and grinding the entire time so that the olive oil gets emulsified into the sauce, while also picking up flavors from the herbs, chiles, garlic, and spices.

Zhug (Yemenite Hot Sauce With Cilantro and Parsley) Recipe (3)

The final sauce is fresh and bright from the herbs, while also having an intensely spicy kick to it. It's the ideal accompaniment forfalafelorsabichsandwiches, but it also goes great with a variety of grilled vegetables, fish, meat, and eggs. It should last up to a week in the fridge (though I've never had a jar linger uneaten for long enough to actually find out).

March 2016

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