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Zhoug

This condiment is super spicy – particularly on the day you make it – so if you prefer less heat, either make it a couple of days ahead or substitute long red chillies (seeded) for the bird’s eye.

Zhoug

Credit: Harper Collins

  • makes

    2/3 cup

  • prep

    10 minutes

  • difficulty

    Easy

makes

2/3 cup

serves

preparation

10

minutes

difficulty

Easy

level

Ingredients

  • 1½ bunches coriander or flat-leaf (Italian) parsley 
  • 10 cloves garlic, peeled
  • 8 fresh bird’s eye chillies (small hot red chillies), seeds removed
  • 3 cardamom pods
  • 2 tbsp extra virgin olive oil
  • ½ tsp each sea salt and ground black pepper 

Instructions

In a food processor, place the coriander (or parsley), garlic, chilli, cardamom, olive oil, salt and pepper and process until it forms a spreadable paste. Store in the fridge. 

Note:

• Wonderful served with Nava's flaky bread. 

Recipe and image from by the Monday Morning Cooking Club (Harper Collins, hb, $49.99). 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 8 March 2017 9:37am
By Nava Levy
Source: SBS



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