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Homemade zhoug.

Homemade Zhoug

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  • Author: Betty
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2/3 cup 1x


Units Scale
  • 1 1/2 cup of cilantro, leaves and stems
  • 1/2 to 2/3 cup flat-leaf parsley, leaves and stems
  • 1 jalapeno, stemmed and seeded
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cardamom
  • 1/4 tsp granulated sugar
  • 1/4 tsp salt
  • 1 garlic clove
  • 1/4 to 1/3 cup olive oil


  1. Dump all the ingredients into a blender or food processor. Blitz for 5 or so pulses. Scrape down the sides and blitz again a couple of times.
  2. Taste and adjust the seasonings. Add more salt, jalapeno, or garlic until it is to your liking. If you like a looser consistency, add a little more oil by the tablespoon.
  3. Serve with any meat dish, as a dipping sauce for bread/pita, or drizzle over soups. Keeps for 1 week in the fridge. Allow to come to room temperature to let olive oil reconstitute.