Alexandra's Kitchen · by Alexandra Stafford★ 5.0
How to Make Schug (Skug, Zhug, Zhoug) Sauce
NUTRITION · PER SERVING10M COOK
CAL 48%·PRO 7%
CARBS 17G7% OF CAL
4G FIBER7G OTHER6G TOTAL SUGAR
FAT 105G98% OF CAL
15G SAT90G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Middle Eastern herb sauce with cilantro, parsley, green chilies, and toasted cumin and coriander. It's bright, herbaceous, and mildly spicy.
condimentmiddle eastern⚙️ food processor🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 cup (or less! see notes above) seeded and roughly chopped fresh hot green chilies, such as serrano (2 to 4)
- 2 to 3 garlic cloves, smashed and peeled
- 2 cups lightly packed cilantro leaves and stems
- 2 cups lightly packed flat-leaf parsley leaves and stems (rough stems removed)
- zest from one lemon
- juice from one lemon, about 3 tablespoons
- salt and freshly cracked black pepper
- 1/2 cup extra-virgin olive oil
At a glance
PER SERVING · TIME 10M
CAL 48%·PRO 7%
CARBS 17G7% OF CAL
4G FIBER7G OTHER6G TOTAL SUGAR
FAT 105G98% OF CAL
15G SAT90G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1002mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 542mg
- Calcium
- 82mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1002MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.