Introducing a bright, fresh sauce that makes the best use of cilantro and parsley: Zhoug. Also spelled Zhug, Skug, Schug. No matter how you spell it, it’s a delicious, vibrant condiment that can change with the seasons. For this early-summer Zhoug recipe, I incorporated garlic scapes, fresh herbs, warm spices and pickled jalapenos.

What is Zhoug? Zhug? Skug?

Zhoug is a cilantro and parsley-based sauce or dip that originally was made by Jews who settled in Yemen. Then, they brought it to Israel where it picked up popularity. Since then, variations are found all over the middle east. The States are, of course, a melting pot so it’s no wonder why it is celebrated and enjoyed here as well.

Just to clarify, Zhoug is NOT chimichurri. Zhoug has a distinct taste of all on its own. I prefer the lemon and warm coriander and cumin found in Zhoug.

What do you put Zhoug on?

Zhoug is a versatile condiment that can be squeezed into just about any dish. Here are a few way I enjoy this robust, herby sauce.

Drizzled onto meat, particularly steak or lamb. The acid and herbs compliment basically any protein but works especially well with red meat.
Layered onto toast with an over easy egg. Cold Zhoug and a warm, runny egg on toasted sourdough is truly a good morning!
Mixed into rice or on top of veggies. Zhoug will give an instant flavor boost to it all!

Key ingredients in early summer Zhoug.

This time of year, garlic scapes are creating whimsical loops, beckoning to be snapped. Cilantro and parsley are at their prime, enjoying the lingering cool temperatures. Peppers are nothing but hopeful, green bushes with flowers and perhaps, a few immature fruits. For that reason, pantry staple, pickled jalapeno is substituted for fresh. Another ingredient that I cannot find in my zone 4 garden is, lemon. Lemon is the ticket to making Zhoug not chimichurri. Honestly, I’d choose Zhoug over chimichurri any day of the week. Lastly, coriander seed and cumin add warmth and a burst of citrus. It wouldn’t be the same without this duo. TIP: toast the coriander beforehand to make the flavor bloom.

How to make Zhoug.

It couldn’t be easier to make Zhoug. Simply combine all ingredients into a food processor. The texture should be similar to chimichurri. Finish the sauce with another drizzle of olive oil upon serving.

Storage tips.

Store Zhoug in a glass container with a tight fitting lid. Drizzle a little oil on top before sealing and placing in the refrigerator. It will keep up to a week.

Zhoug can also be frozen. I recommend freezing in small portions for easy use. Let thaw in the refrigerator. I would not recommend microwaving or heating on the store.