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Zhoug recipe

Zhoug recipe

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Here's our take on zhoug – the spicy Yemeni sauce that certainly packs a flavour punch. Jam packed with fresh herbs, green chilli and lemon, it's ridiculously easy to whizz up in just 5 minutes. Drizzle over veg or salads as a sauce or enjoy as a dip with warmed pitta or whatever you fancy – it's delicious! See method

Ingredients

  • 2 pots fresh potted coriander
  • 30g fresh flat-leaf parsley (any tough stalks removed)
  • 1 tsp cumin seeds
  • 1 small garlic clove
  • 1 green chilli, deseeded
  • juice of 1 lemon
  • 4 tbsp olive oil

Each serving contains

  • Energy

    555kj
    134kcal     7%

  • Fat

    14g 20%

  • Saturates

    2g 10%

  • Sugars

    1g 1%

  • Salt

    0.2g 2%

of the reference intake
Carbohydrate 1g Protein 0.9g Fibre 0.8g

Method

  1. Place the leaves and stalks from the potted coriander, flat-leaf parsley, cumin seeds, garlic clove, green chilli and lemon juice into a food processor and blitz until finely chopped.
  2. Season, pour in the olive oil and pulse until everything has come together as a thick sauce but still with some texture.
  3. Serve with pittas for dipping, over eggs or alongside roasted vegetables.

See more No-cook sauces

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