Yemenite Green Zhug
Zhug (in Hebrew “סחוג”, also spelled skhug or schug in English) is a pepper and herb spread from Yemen that has become an everyday Israeli condiment. The green version relies on cilantro and green pepper; there is no single family formula, and in Israel parsley and plenty of oil for preservation were sometimes added.
Prep time: 20 minutes · Yield: about 600 grams, 40 tablespoons · Difficulty: easy
Control the heat before blending
The heat of the peppers changes from season to season. Taste a tiny piece, work with gloves and keep your hands away from your eyes. Removing the membranes and seeds reduces heat, but most of the capsaicin is actually in the white membrane.
Ingredients (for about 600 grams)
- 200 grams cilantro, including the tender stems
- 100 grams parsley
- 150–200 grams hot green pepper
- 8 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander seeds
- 1 teaspoon salt
- Juice of one lemon
- 120 ml olive oil
Choosing ingredients and substitutes
Regular Israeli hot green pepper works; mix in sweet green pepper if you want volume with less fire. The parsley is optional and marks a milder local version. The herbs must be well washed and dried.
Method
- Prepare the peppers. Put on gloves, remove the stems and take out some of the membranes according to the heat you want.
- Chop the base. In a food processor, pulse the pepper, garlic and spices.
- Add the herbs. Add the herbs and process only until finely chopped, not to a smooth puree.
- Finish. Add the lemon and oil in short pulses. Taste a small amount and adjust the salt.
- Store. Transfer to a clean jar and refrigerate immediately.
Nutrition facts and calorie estimate
| Nutrient | One tablespoon (about 15 grams) |
|---|---|
| Calories | about 30 |
| Protein | less than 1 gram |
| Carbohydrates | about 1 gram |
| Fat | about 4 grams |
| Fiber | less than 1 gram |
Most of the calories come from the oil; zhug with half the amount of oil is about 17 calories per tablespoon.
Variations and tips
- For red zhug, use hot red peppers and sometimes a little paprika; that is a different profile.
- Always use a clean spoon, move it to the fridge right away and keep it up to 3–4 days. For longer storage, freeze in cubes for up to two months.
- If the texture is watery, the herbs weren’t dried; don’t fix it with more oil unless needed.
Summary
Good zhug is chopped, fresh and as hot as suits the table. A tablespoon is about 30 calories. Serve it alongside Yemenite soup or zalabia.
Frequently asked questions
Question: How many calories are in zhug? Answer: A tablespoon from this recipe is about 30 calories, mostly from olive oil.
Question: How do you reduce the heat? Answer: Replace some of the hot pepper with sweet green pepper and remove the white membranes.
Question: Can you make it without parsley? Answer: Yes. Zhug based on cilantro alone is common and more pronounced.
Question: How long does it keep? Answer: Up to 3–4 days refrigerated in a clean jar. Don’t rely on smell or appearance to judge safety; for long storage, freeze immediately in small portions.