Save This vibrant herbed yogurt zhoug sauce transforms ordinary grilled vegetables into a memorable meal. The cool, creamy yogurt base balances perfectly with the aromatic herbs and warming spices, creating a sauce that adds both flavor and visual appeal to your summer grilling repertoire.
I first created this sauce when hosting an impromptu backyard barbecue and needed something special to elevate plain grilled vegetables. The combination was such a hit that friends now request I bring "that green sauce" to every summer gathering.
Ingredients
- Fresh cilantro and parsley: provide the vibrant green color and herbal backbone of the sauce
- Jalapeño: adds a gentle heat that can be adjusted based on your preference
- Greek yogurt: creates a creamy, tangy base that balances the spicy elements
- Ground cumin, cardamom, and coriander: offer authentic Middle Eastern warmth and depth
- Extra virgin olive oil: helps emulsify the herbs and creates a silky texture
- Fresh mint: brings a cooling brightness that ties everything together
Instructions
- Prepare the zhoug base:
- Process cilantro, parsley, garlic, jalapeño, and spices in your food processor until they form a vibrant green paste. The texture should be somewhat coarse rather than completely smooth, allowing the individual herbs to shine through. If your mixture is too thick to process properly, add a tiny splash of water to help things along.
- Create the yogurt mixture:
- Whisk together the Greek yogurt and finely chopped mint in a medium bowl until fully incorporated. The mint should be very finely chopped to distribute its flavor evenly throughout the creamy base. Full-fat yogurt will yield the richest result, but low-fat works well too.
- Combine the elements:
- Gently fold 3 to 4 tablespoons of the zhoug paste into the yogurt mixture, starting with less and adding more to taste. This allows you to control the intensity of flavor and heat level. The resulting sauce should be pale green with visible flecks of herbs throughout.
- Taste and adjust:
- Season with salt and pepper, and add an extra squeeze of lemon juice if needed for brightness. The flavor should be bold but balanced, with no single element overwhelming the others.
Save My favorite part of this recipe is how the yogurt transforms the intensely flavored zhoug into something approachable yet exciting. I often make a double batch of the zhoug base and freeze half in ice cube trays, so I always have some ready to thaw when unexpected guests arrive.
Perfect Pairings
This sauce was born to complement grilled vegetables, but its versatility extends far beyond. The cooling yogurt and warming spices create a perfect counterpoint to charred, smoky flavors from the grill. Try drizzling it over grilled eggplant slices, zucchini ribbons, or colorful bell pepper chunks.
For a complete meal, serve your vegetable platter with warm pita bread and additional sauce on the side for dipping. The sauce also works beautifully as a topping for grain bowls or as a spread for flatbread wraps filled with roasted vegetables and feta cheese.
Dietary Adaptations
The basic recipe is naturally vegetarian and gluten-free, but can easily be adapted for other dietary needs. For a dairy-free or vegan version, substitute the Greek yogurt with coconut yogurt or a thick cashew cream. The flavor profile will shift slightly, but the result will still be delicious.
If you're following a low-carb eating plan, this sauce makes an excellent dip for raw vegetables or a topping for grilled meats. Those watching sodium can reduce or omit the added salt, as the herbs and spices provide plenty of flavor on their own.
Cultural Context
Zhoug originates from Yemeni cuisine and has become a beloved condiment throughout the Middle East, particularly in Israeli cooking. Traditionally, it's a fiery herb paste made with cilantro, parsley, chili peppers, and spices, used to add heat and flavor to various dishes.
This recipe takes the traditional zhoug and transforms it by blending it with yogurt, creating a more approachable sauce that maintains the authentic flavor profile while tempering the heat. This fusion approach honors the original while creating something new and accessible for those who might find traditional zhoug too intense.
Storage And Make-Ahead Tips
For best results, store the sauce in an airtight container in the refrigerator for up to 3 days. The flavor will actually improve after the first few hours as the herbs infuse the yogurt. If you notice any liquid separation after storage, simply stir before serving.
The zhoug paste portion can be made up to a week ahead and kept refrigerated. For longer storage, freeze the paste in ice cube trays, then transfer the frozen cubes to a freezer bag where they'll keep for up to 3 months. Thaw a cube or two whenever you need a quick flavor boost.
Save This sauce is a fantastic way to elevate simple grilled dishes, offering a burst of fresh flavor and a touch of exotic spice. Enjoy the vibrant taste and creamy texture.
Recipe FAQ
- → What kind of yogurt works best?
Plain Greek yogurt, either full-fat or low-fat, works best for a creamy consistency and tangy flavor.
- → Can I use other herbs besides cilantro and parsley?
Yes, you can add more mint or even a bit of dill or basil for a unique twist without overpowering the zhoug base.
- → How spicy is this sauce?
The sauce has a gentle kick from jalapeño and optional red pepper flakes. Adjust heat by modifying these ingredients.
- → How long can I store it?
The sauce stays fresh for up to 2 days in the fridge when kept in an airtight container.
- → Can I make it vegan?
Absolutely—simply substitute plant-based yogurt for the Greek yogurt to make it dairy-free and vegan-friendly.
- → Is it gluten-free?
Yes, this sauce contains no gluten ingredients, but always check yogurt brands for cross-contamination if needed.