Adapted from Joshua McFadden's Six Seasons Schug (pronounced skoog, sometimes spelled Skug, Zhug, Zhoug) is a Middle Eastern (often used in Yemeni/Israeli cooking) blend of herbs, chilies, and toasted spices: there’s cumin and coriander as well as hot chilies. Because the chilies are seeded, the sauce is not impossibly spicy—it’s, in fact, bright with lemon, and it has a bit of texture thanks to the mass of chilies, garlic, and herbs. Once you make schug once, you will want to put it on everything. Note: You'll see in the video I only used 1 chili — it was all I had on hand that day! — and I didn't add lemon zest...I forgot. All of this is to say the recipe is very forgiving. As long as you include some toasted spices and something that provides a little heat, and as long as you get the balance of lemon to olive oil right, you'll be good to go.