Lemony Zhoug Sauce/Dressing

Zhoug, pronounced zoog, is a flavorful condiment from Turkey using fresh herbs and fruits. Zhoug is easy to make and can be added to any dish to add some high-quality fats and vegetables. It includes cilantro which is an excellent detoxifier! I particularly like using it atop salmon before baking, as a salad dressing, or topping off my favorite sauteed vegetables for an added zing.

This recipe was adapted from the traditional Zhoug recipe when I was missing one of the main spice ingredients, cumin. I love the brightness of the coriander and the zing of the lemon in this new adaptation!

• 2 bunches organic cilantro

• 1 bunch organic parsley

• 3-4 cloves organic garlic

• 2-3 organic deseeded jalepaño peppers (to taste on how spicy you’d like your Zhoug)

• 1 cup organic cold-pressed olive oil

• 2 tsp cardamom

• 2 tsp coriander

• juice of half an organic lemon

• grated rind of half an organic lemon

• 1 tbsp red pepper flakes

• 1 tbsp sea salt

Put all ingredients into a blender and blend thoroughly in a food processor using a metal blade or blender. You may want to add the peppers one at a time to get to the desired level of spice. You can freeze half of the batch in ice cubes and pull them out as you need them for a punch of flavor.