This Punchy Green Dip Is Perfect For Pita Bread

One lesser-known but delicious Jewish dish is Skhug (also spelled zhug), a spicy Yemenite-Israeli condiment that’s beloved but not as internationally recognized as hummus or falafel. Skhug is a fiery blend of fresh herbs, garlic, and hot peppers, traditionally used as a condiment in Yemenite Jewish cuisine. It’s now widely enjoyed in Israel, especially with dishes like falafel, shawarma, or as a dip with pita bread. Here’s a recipe for Skhug:

Skhug (Yemenite-Israeli Spicy Herb Sauce)

Ingredients:

• 2 cups fresh cilantro (leaves and stems)
• 1 cup fresh parsley
• 3–4 fresh green chilies (such as serrano or jalapeño, more for extra heat)
• 4–5 garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cardamom (optional, but traditional)
• 1/4 cup olive oil (plus more to adjust consistency)
• Juice of 1 lemon
• Salt to taste
• 2-3 tbsp water (optional for thinning)

Instructions:

1. Prepare the herbs: Roughly chop the cilantro and parsley to make it easier to blend.
2. Chop the chilies: Slice the chilies in half lengthwise, removing the seeds if you prefer a milder heat.
3. Blend: In a food processor or blender, combine the cilantro, parsley, chilies, garlic, cumin, coriander, and cardamom. Pulse until coarsely chopped.
4. Add liquid: Add the olive oil and lemon juice, and blend again until the mixture becomes a thick, smooth paste. If the sauce is too thick, add a little water or more olive oil to reach your desired consistency.
5. Season: Taste and add salt to your liking. Adjust the heat by adding more chilies or reducing them for a milder flavor.
6. Serve: Transfer the skhug to a jar or bowl. It’s traditionally served as a condiment with falafel, shawarma, grilled meats, or bread, but you can use it as a spicy dip or sauce for any dish.

Tips:

• Skhug can be made in both green (as shown in this recipe) or red versions, depending on whether you use green or red chilies.
• Store in an airtight jar in the fridge for up to a week.

This punchy, herb-filled sauce adds bold flavors to any meal and is a hidden gem in Middle Eastern cuisine! —Noa Nichol