Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.
. 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 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.
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.The final sauce is fresh and bright from the herbs, while also having an intensely spicy kick to it.
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