Zhoug

Zhoug

By
From
Moorish
Makes
100 ml
Photographer
Mark Roper

A fiery-hot chilli relish that comes originally from Yemen but has now become a firm favourite in Israel. Like hilbeh, it is eaten with bread as an accompaniment to just about everything, and works particularly well with fish, meats and chicken dishes. Its ferocious chilli heat makes it addictive!

Ingredients

Quantity Ingredient
4 cardamom pods
1 teaspoon black peppercorns
1 teaspoon caraway seeds
2 cups fresh coriander, roots removed
4-6 small red chillies, seeded and scraped
garlic
1/4 teaspoon sea salt
A splash water

Method

  1. Crush the cardamom pods, peppercorns and caraway seeds in a mortar and pestle, then sift to remove the husks.
  2. Wash and thoroughly dry the coriander. Put the chillies, coriander, garlic, salt and water in a blender, add the spices and mix well. Tip into a jar and seal with 1 tablespoon olive oil. It will keep for around a week in the refrigerator.
Tags:
Malouf
Greg
Lucy
Moorish
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