World first only vegan recipes website.

A spicy Middle Eastern Zhough Sauce with cilantro dip that has a multitude of uses and gives dishes a huge burst of flavor . An easy recipe that can be made in 5 minutes flat.

Zhoug is pronounced Zoog. This spicy, green chili cilantro sauce hails from Yemen, but has become wildly popular in Israel and Middle Eastern cuisine to give dishes a huge burst of flavor. Think of this as a Middle Eastern version of chimichurri sauce or salsa verde. But, the surprising ingredient that gives Chili Zhoug Sauce it’s incredible uniqueness is quite unexpected.

Here is a simplified version of Zhoug, made with milder chilies, jalapeños vs. hotter birds eye or serrano chilies. This version can also be made in a food processor to save time. It literally takes 5 minutes!

Spoon it into tacos, lentils or chickpea wraps , shawarma wraps or grilled eggplant wraps and even falafel. Lather it in sandwiches and falafels, or spoon it over roasted veggies, tofu or use it as a marinade grilled . Swirl it into hummus.

Chili Zhoug Sauce, try it in toasts, it leaves a delicious flavor.

Stir it into soy and/or cashew nut yogurt for a flavorful sauce that can be used in vegan bowls or with these yummy vegan quinoa cakes or avocado muufin!

I explained the soy yoghurt preparation for tzatziki sauce before. For those who do not read:

Blend cashews with enough soy milk to cover it, until the mixture is smooth.Add the blended mixture and remaining soy milk to a large pot or pan on the stovetop and warm gently over a low heat. Stir to ensure it evenly warms.Remove from heat and stir in the yogurt or yogurt starter.Pour into a bowl or jar and wrap in towels to keep the warmth in and set somewhere warm for around 6-8 hours.Once it’s finished setting it should have thickened and be a regular yogurt consistency. If it’s a little loose that’s okay, but it should have thickened a considerable amount.Place a colander or strainer into a large bowl and line with a cheese cloth or towel (breathable with no loose fibers) and pour in the yogurt.Cover with loose ends of the cheese cloth and put in the fridge to strain for around 4 hours, or until it reaches the consistency you like.If you want to flavor it, you can at this point or leave it as is if you like plain yogurt. Move it to jars or containers and store in the fridge.

You’ll find a hundred uses for Chili Zhoug Sauce. It’s actually quite addicting, and it tastes like nothing else. Make it spicy or keep it mild, totally up to you.

Chili Zhoug Sauce Ingredients

• 1–3 whole jalapenos, sliced ( start with one, if unsure)
• 2 fat garlic cloves
• 1 bunch cilantro, small stems ok
• ½ teaspoon ground cardamon ( or whole)
• 1 teaspoon cumin
• ½ teaspoon salt, more to taste
• 1/3 cup olive oil, more to desired consistency
• 2 tablespoon fresh lemon juice
• ½ teaspoon chili flakes (Aleppo chili is nice), more to taste (optional)

Chili Zhoug Sauce Instructions

Notes

• Feel free to use whole cardamon seeds, whole cumin seeds and peppercorns– toasting and grinding. Caraway seeds are a nice touch too. Jalapeños are not traditional, yet produce a very consistent and milder heat. You can swap them out for hotter chilies. Feel free to swap out the cilantro for flat-leaf parsley, or even fresh mint. You can also do a blend of all three! The cardamom is the star here, so make sure you use enough so you can taste it.
• To Make Zhoug with soy/ cashew Yogurt, mix 1-2 tablespoons with a cup of yogurt. Taste, adjust salt.