This spicy bright green sauce is an essential component in a variety of dishes. This is our take on Yemenite zhoug.
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Serves
4
Cardamom
Coriander Seed
Cumin Seed
Green Chilli
Garlic Clove
Coriander
Olive Oil
Lemon
Salt
Black Pepper
Chloe René
Chloe (@chlo_eat) takes inspiration from her diverse upbringing to create recipes and dishes influenced from cultures around the world. Despite her classical training, Chloe's philosophy in the kitchen revolves around simplicity and home-cooking. She firmly believes that the essence of a great meal lies in the quality of ingredients and the care put into their preparation. Instead of relying on complex and technical processes, Chloe prizes the art of letting ingredients shine through, enhancing their natural flavours with a delicate touch.
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Serves
4
Cardamom
Coriander Seed
Cumin Seed
Green Chilli
Garlic Clove
Coriander
Olive Oil
Lemon
Salt
Black Pepper
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- Unlimited access to 3000+ recipes
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Lightly crack the cardamom pods open using the back of your knife. Add the coriander seeds, cumin seeds and crushed cardamom pods into a small frying pan. Place on medium heat and toast until fragrant, 2-3 mins.
Step 2.
Remove the cardamom seeds and discard the pod.
Step 3.
Add the spices into a food processor or blender and blitz until they have broken down slightly (don’t let them become a fine powder). Trim the chillies and add them to the spices with the garlic clove, herbs (stems and all). Blend until broken down, then gradually add the olive oil, until emulsified. Taste and season with salt and pepper.
Step 4.
Transfer the zhoug into a clean airtight container, stir the lemon juice in and cover with a light layer of olive oil on top. Store in the fridge for up to 2 weeks.
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