My F&W
quick save (...)
Spicy Zhoug
© Yunhee Kim

Spicy Zhoug

  • SERVINGS: makes 1 1/4 cups
  • FAST

Falafel stands throughout the Middle East often have some version of this hot chile sauce, called zhoug, for giving a spicy kick to pita sandwiches. Ana Sortun adds pumpkin seeds to her take on this fiery sauce to thicken it and deepen the flavor.

  1. Two 3-ounce Hungarian wax peppers, seeded and coarsely chopped
  2. 1 cup cilantro leaves and stems
  3. 1/2 cup flat-leaf parsley leaves
  4. 2 garlic cloves
  5. 1/2 teaspoon ground coriander
  6. 1/2 teaspoon ground cumin
  7. 1/4 cup extra-virgin olive oil
  8. 1 1/2 teaspoons sherry vinegar
  9. 1/4 cup toasted shelled pumpkin seeds
  10. Salt and freshly ground black pepper
  1. In a blender, combine all of the ingredients and blend until smooth. Season the zhoug with salt and black pepper and serve.
Make Ahead The zhoug can be refrigerated for up to 2 days. Serve With Grilled chicken or fish.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.