Zhoug Labneh Dip

ZHOUG LABNEH DIP 😍

Zhoug, also spelled Zhug/Schug/or Skug, is a spicy herby hot sauce originating in Yemen, but prevalent in the Middle East and it has hands down become one of my absolute favorite sauces to put on everythinggg. It’s bright, spicy, herby, and just adds a ton of flavor to whatever you add it to - whether it be grilled chicken, falafel, soups, roasted veggies, basically anything under the sun. My absolute favorite though - is dolloping it on top of labneh and serving with fresh pita - hello tastebuds! 

I got inspiration for this recipe from a Mediterranean restaurant called Lulu in Berkeley, CA, and the combo of the creamy labneh with the fresh and spicy zhoug blew my mind, I knew I had to recreate it at home. It has become my go to dip for entertaining because everyone goes crazy over it, and I love that it’s different from dips you are accustomed to. 

Background:

1. What is Schug/Zhug/Zhoug/Skug? It’s a spicy, herby, hot sauce originating in Yemen, but prevalent in the Middle East. It is typically made up of herbs, chilies, and spices, and is similar to a chimichurri or chermoula. You can’t beat the freshness of making your own, so I HIGHLY recommend making it, but if you’re in a pinch, Trader Joe’s does have zhoug that you can buy. 

2. What is Labneh? Labneh is popular in Middle Eastern cuisine, and is a yogurt that is strained and then seasoned with salt. The texture becomes like a mascarpone or soft cheese and it is luxurious. You can find it at most major grocery stores these days, but it’s also really easy to make at home. To make homemade labneh, spoon plain yogurt into a cheesecloth, then add to a strainer lined bowl. You don’t want the cheesecloth to sit in the bottom of the bowl or it won’t properly strain, so the strainer helps with this. Let it sit in the fridge for a few hours or overnight to get a consistency like crème fraiche, then season with salt to taste.

3. What is sumac? Sumac has very quickly become one of my favorite spices in the last few years. I was introduced to it by my friend from Palestine when he taught me how to make Mussakhan, which you can find the recipe here. Now I put it on absolutely everything - from chicken, fish, avocado toast, hummus, salads, you name it. Use it like you would a lemon pepper or lemon juice. It’s a dark red, almost purple color and has a bright lemony taste to it that pairs really well with chilies.

A few notes:

• After doing a ton of research, I discovered that traditional zhoug is made on a flat grinding stone, called mazhageh, similar to a flat mortar and pestle. I decided to go a less traditional route with this using a food processor, as I wanted it chopped but not grinded into a paste to get a similar texture to what I had at Lulu. I also used olive oil, which is not traditional in some of the recipes I have seen, but keeps it a looser texture. I also use serranos as that is more readily available here in the US, but you could use jalapenos or another green pepper too. 

• I don’t recommend blending unless your blender has a pulse function, as you don’t want the mixture to get too emulsified or it won’t have the right texture. It should look like a loose chimichurri when you are finished.

• The zhoug will store well in the fridge for up to a month if it lasts that long. The olive oil may congeal, so just bring it to room temperature before using.

Serves 4-6.

Ingredients:

For the Homemade Zhoug:

• 1 cup fresh cilantro

• ½ cup fresh parsley

• 4-5 serranos peppers or jalapenos)*, sliced

• 2 peeled garlic cloves

• ½ tsp ground cardamom

• ¼ tsp ground cumin

• 3 tbsps lemon juice

• ⅓ cup olive oil

• Salt to taste

• Aleppo pepper to taste (optional)

For the Zhoug Labneh Dip:

• 2 cups/16oz labneh (If using store bought, I like the Karoun brand)

• ½ cup homemade zhoug

• 1 tsp sumac

• Flaky salt to taste

• Pita, pita chips, or flatbread for serving

*Note: the amount and type of peppers you choose to put in this will vary entirely based on your spice preference. I like spice, and decided to put 4 serranos, de-seeding one of them. I found it was the perfect amount of spice without being too overpowering, but if you really like spice, I would add another serrano. If you are sensitive to spice, I would start out with 1-2 deseeded serranos, as you can always add more from there. 

Directions:

For the Homemade Zhoug:

• Add the chopped serranos, garlic, cilantro, parsley, cardamom, cumin, and salt to a food processor and pulse until finely chopped.

• Add in the olive oil and lemon juice and pulse once or twice to mix. Top with aleppo pepper if using, and taste and adjust for more salt or acid or spice. Keep in an airtight jar in the fridge for up to a week.

For the Zhoug Labneh Dip:

• Add the labneh to a serving bowl and use a spoon to spread it out and make little wells with a spoon for the zhoug.

• Dollop about half of the homemade zhoug on top of the labneh.

• Sprinkle with sumac and flaky sea salt and serve with pita, pita chips, or desired crackers. Enjoy!