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Zhoug — Yemeni green chilli & coriander sauce
The Middle Eastern condiment I put on everything — fiercely green, garlicky, cardamom-scented. A spoonful on top lifts any shakshuka into another gear.
10 minMakes about 250mlCass's rating
Keeps in the fridge for a week in a sealed jar under a slick of olive oil. It gets better on day two.
Method
- 01
Pile the coriander, parsley, chillies and garlic into a food processor and pulse until finely chopped but still with texture — you want a rustic paste, not a smoothie.
- 02
Add the cumin, coriander, cardamom, salt and lemon juice, and pulse again.
- 03
With the motor running, drizzle in the olive oil until you have a thick, spoonable sauce. Taste for salt and lemon.
- 04
Scrape into a jar, smooth the top, and cover with a thin layer of olive oil. Refrigerate — it deepens overnight.
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