From Michael Rafidi's kitchen · Albi, Washington
blend · hot sauce
NATIONAL AWARD WINNERZhug
From an award-winning kitchen
Ratio
LEMON JUICE 30OLIVE OIL 80
Ingredients
- CILANTRO60 g
- PARSLEY30 g
- SERRANO60 g
- GARLIC20 g
- CARDAMOM1 g
- CUMIN1 g
- LEMON JUICE30 ml
- OLIVE OIL80 ml
- SALT6 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Levantine / Palestinian-inspired chef of Albi and Maydan projects in Washington, D.C.; James Beard Outstanding Chef 2024. Wood-fired cooking and fermented chile sauces.
Originally published as Zhug.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Michael Rafidi Levantine green hot sauce (published as “Zhug”). Full citation lives in Provenance.