Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Zhoug
Makes 250ml Sauces and accompaniments
Ingredients
- ½ bunch coriander, leaves picked and some stalks reserved
- ½ bunch flat-leaf parsley, leaves picked and some stalks reserved
- 1 long red chilli, sliced
- 2tsp ground cumin
- 1tsp ground caraway
- ½tsp ground cardamom
- ½tsp sweet smoked paprika (optional)
- ½tsp sea salt flakes
- juice ½ lemon
- 170ml olive oil
Method
Put the herbs, chilli, spices, salt, lemon juice and half the olive oil in a blender or food processor and blend on a low speed to chop the herbs and chilli, then increase the speed to finely chop everything. Add the remaining olive oil and pulse to combine, leaving some texture remaining.
Transfer to an airtight container or jar and store in the fridge for up to 1 week. Use for dressings or marinades for fish and vegetables or swirl through soup.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
Advertisement