How to Make Zhug (Shug) Hot Sauce for Mediterranean Sandwiches


Middle Eastern sandwiches, and grilled meat, fish and rice dishes can be enhanced by a few teaspoons or tablespoons, depending on your love of the heat, of Zhug hot sauce. On the streets of Middle Eastern and North African countries such as Morocco or Yemen, Zhug referred to also as Harissa in Morocco is the Sriracha, or Salsa of the Middle East. It is a snazzy condiment for your sandwich, hummus, shawarma and more. Enjoy the recipe below!

Recipes for Green and Red Zhug

Ingredients for Green Zhug

1/2 cup flat leaf parsley minced

1/4 cup cilantro minced

Two tablespoons fresh mint or fresh basil

Six large cloves of garlic minced

Six green Serrano chiles, veined and seeded

Juice of one large lemon

One teaspoon ground cardamom

1/2 teaspoon cumin

1/8 teaspoon ground clove

1/4 teaspoon cayenne

1/2 teaspoon ground black pepper

One teaspoon Kosher salt

Three scallions minced

1/8 cup extra virgin olive oil

Method

1) In a blender or food processor place the scallions, parsley, cilantro, mint, garlic, chiles, lemon juice, and dried spices. Blend thoroughly until a paste the consistency of relish is formed, or smoother if you like. Only add a few tablespoons of water if necessary.

2) Keep in a non reactive sealed container for use as a condiment.

Ingredients for Red Zhug

1/2 cup flat leaf parsley minced

1/4 cup cilantro minced

Two tablespoons fresh mint or basil

Six large cloves garlic minced

Three Green Serrano chilis minced, veined and seeded

Two to three Red Serrano chilis, veined and seeded

Juice of one large lemon

One teaspoon ground cardamom

1/2 teaspoon cumin

1/8 teaspoon ground clove

1/4 teaspoon ceyenne

1/2 teaspoon ground black pepper

One teaspoon Kosher salt

Three scallions minced

1/8 cup extra virgin olive oil

Method

Same as method as for green Zhug.