Zhug
SERVES
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
MINUTES
CUISINE
Yemeni/ Israeli
COURSE
Side
Method
Toast the spices (cardamom seeds, peppercorns, coriander and cumin seeds) on a large dry frying pan over medium heat for a couple of minutes, shaking the pan often until toasted and fragrant. Be careful not to burn the spices.
Tip the toasted spices into a large pestle and mortar and grind into a fine spice mix. Add the green chillis and garlic to the mortar and bash together with the spices into a paste. Stir in the lemon juice and fresh chopped herbs.
Season with a good pinch of salt and then drizzle in the oil while stirring until you have a nice runny sauce.
Ingredients
2 cardamom pods, seeds only
8-10 black peppercorns
1 heaped tsp coriander seeds
½ tsp cumin seeds
3 small green chillis, seeds removed, finely chopped
2 cloves of garlic, finely chopped
Big handful of fresh coriander, finely chopped
Small handful of flat-leaf parsley, finely chopped
Juice of ½ lemon
Good pinch of sea salt
150ml of extra virgin olive oil
Method
Toast the spices (cardamom seeds, peppercorns, coriander and cumin seeds) on a large dry frying pan over medium heat for a couple of minutes, shaking the pan often until toasted and fragrant. Be careful not to burn the spices.
Tip the toasted spices into a large pestle and mortar and grind into a fine spice mix. Add the green chillis and garlic to the mortar and bash together with the spices into a paste. Stir in the lemon juice and fresh chopped herbs.
Season with a good pinch of salt and then drizzle in the oil while stirring until you have a nice runny sauce.
