Zhug, a variation on a Yemenite Dipping Sauce

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My sweet niece Ayla turned me on to this recipe. My husband doesn’t like cilantro as some do have an aversion to this delicious herb so I made it with all parsley but traditionally it is made with equal parts of each.


  • 1/4 tsp whole coriander seeds
  • 3/4 tsp whole cumin seeds
  • 4 green cardamom pods
  • 6 fresh garlic cloves, pressed
  • 2 small chili peppers, chopped without seeds or 1/4 tsp red pepper
  • 1 tsp kosher salt
  • fresh ground pepper to taste
  • 2 cups parsley, chopped fine (or add half cilantro)
  • 1/2 cup extra virgin olive oil

Here’s How:

  1. Use a coffee grinder and place coriander, cumin and inside of cardamom pods into grinder and grind to a powder.
  2. Place remaining ingredients except oil in a wooden bowl and whisk all ingredients and then slowly add the olive oil while whisking.
  3. Serve drizzled over veggies or as a sauce for a wrap or as a dipping sauce for meat, poultry or fish.
  4. This zhug will keep in fridge for 2 weeks.