blend · herb sauce
★ STARRED KITCHENPrep 10 minFennelpoint Zhoug
Independent adaptation of a publicly published Yotam Ottolenghi recipe. Not affiliated with, sponsored by, or endorsed by Yotam Ottolenghi.
Yotam Ottolenghi's Fennelpoint Zhoug, from the published recipe.
Ratio
Ingredients
- Cilantro — 35 g
- Parsley — 20 g
- Chile — 2 green chillies
- Cumin — 1/2 tsp ground (1 g)
- Cardamom — 1/4 tsp ground (0.5 g)
- Sugar — 1/8 tsp (0.5 g)
- Salt — 1/4 tsp (1.5 g)
- Garlic — 2 cloves crushed
- Olive Oil — 3 Tbsp (45 ml)
- Water — 2 Tbsp (30 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Fennelpoint Zhoug wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Jerusalem-born Middle Eastern–Mediterranean cook with London restaurants including Nopi (Michelin) and Ottolenghi delis. James Beard Cookbook Award finalist; vegetable-forward published recipes.
Originally published as Zhoug (Yemenite Green Chile Sauce).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Yotam Ottolenghi / The Guardian (sabih) (published as “Zhoug (Yemenite Green Chile Sauce)”). Full citation lives in Provenance.