Also Called: Skhug
Zhug is a bold, vibrant, and spicy condiment hailing from Yemen, beloved for its bright flavors and fiery heat. This green or red chili-based sauce is a staple in Middle Eastern and Yemeni cuisine, traditionally used to add a punch of spice and freshness to various dishes. Its flavor is a harmonious blend of herbs, spices, and chiles, making it a favorite condiment for those who enjoy intense, complex flavors.
At its core, zhug is made from fresh green or red chiles, garlic, cilantro, and a mix of warm spices like cumin, cardamom, and coriander. The green version of zhug, the most common, features green chiles and cilantro, giving it a fresh, herby taste with a fiery kick. The red version, which uses red chiles, has a slightly smokier, deeper flavor. Both versions are bound together with olive oil and brightened with the tang of lemon juice, creating a sauce that is as aromatic as it is spicy.
Zhug’s flavor is multifaceted, offering a balance between the heat of the chiles, the brightness of the herbs, and the warmth of the spices. Its versatility means it can be used in a variety of ways—drizzled over grilled meats like lamb or chicken, stirred into soups or stews, or served as a dipping sauce for bread or falafel. It’s also a popular accompaniment to hummus, shawarma, kebabs, and roasted vegetables, instantly elevating these dishes with its spicy, zesty notes.
One of the most appealing aspects of zhug is its ability to bring freshness and intensity to food without overwhelming the palate. While it’s known for its heat, it also carries a deep herbaceousness and subtle tanginess that rounds out its flavor profile. The olive oil helps temper the heat of the chiles, giving the sauce a smooth, slightly creamy texture.
In Middle Eastern cuisine, zhug is a beloved condiment served with many meals, often spooned onto flatbreads or mixed into rice dishes. It’s especially popular in Israeli cuisine, where it’s commonly found in markets and restaurants, having traveled from Yemen with Jewish immigrants.