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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
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Energy
555kj
134kcal
7%
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Fat
14g
20%
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Saturates
2g
10%
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Sugars
1g
1%
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Salt
0.2g
2%
of the reference intake
Carbohydrate 1g
Protein 0.9g
Fibre 0.8g
Method
- 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.
- Season, pour in the olive oil and pulse until everything has come together as a thick sauce but still with some texture.
- Serve with pittas for dipping, over eggs or alongside roasted vegetables.
See more No-cook sauces