A fiery Yemeni green sauce of coriander, parsley, green chillies and garlic with cumin and cardamom, for grilled meat, eggs or flatbread. Serves 6.
50g
20g
3piece
2clove
0.5tsp
0.25tsp
0.5tsp
6tbsp
0.5piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 50g | — | — | |
| 2 | | 20g | — | — | |
| 3 | | 3piece | — | — | |
| 4 | | 2clove | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 0.25tsp | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 6tbsp | — | — | |
| 9 | | 0.5piece | — | — |
Lay the coriander on the chopping board.
Fresh coriander · 50 g
Chop it roughly, tender stalks and all.
Put the coriander in the small food processor.
Lay the parsley on the board.
Flat-leaf parsley · 20 gLay the chillies on the board.
Green chilli · 3 pieceTrim off the stalks and chop the chillies roughly; scrape out the seeds first for a milder zhoug.
Lay the garlic cloves on the board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Add them to the processor.
Add the cumin.
Ground cumin · 0.5 tspAdd the cardamom.
Ground cardamom · 0.25 tspAdd the salt.
Salt · 0.5 tspPour in the olive oil.
Extra-virgin olive oil · 6 tbspLay the lemon half on the chopping board.
Lemon · 0.5 piecePulse to a coarse, spoonable paste, scraping down the sides with the spatula once.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 50 g | | Lay the coriander on the chopping board.⏱ 5sResultFresh coriander |
| 2 | Fresh corianderstep 1 | | Chop it roughly, tender stalks and all.⏱ 40sResultRoughly chopped coriander |
| 3 | Roughly chopped corianderstep 2 | Put the coriander in the small food processor.⏱ 10sResultRoughly chopped coriander | |
| 4 | 20 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 5 | Flat-leaf parsleystep 4 | | Chop it roughly.⏱ 30sResultRoughly chopped parsley |
| 6 | Roughly chopped parsleystep 5 | Add it to the processor.⏱ 5sResultCoriander and parsley | |
| 7 | 3 piece | | Lay the chillies on the board.⏱ 5sResultGreen chilli |
| 8 | Green chillistep 7 | | Trim off the stalks and chop the chillies roughly; scrape out the seeds first for a milder zhoug.⏱ 40sResultChopped green chilli |
| 9 | Chopped green chillistep 8 | Add them to the processor.⏱ 5sResultHerbs and chillies | |
| 10 | 2 clove | | Lay the garlic cloves on the board.⏱ 5sResultGarlic |
| 11 | Garlicstep 10 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 12 | Peeled garlic clovesstep 11 | Add them to the processor.⏱ 5sResultHerbs, chillies and garlic | |
| 13 | 0.5 tsp | Add the cumin.⏱ 5sResultZhoug base with cumin | |
| 14 | 0.25 tsp | Add the cardamom.⏱ 5sResultSpiced zhoug base | |
| 15 | 0.5 tsp | Add the salt.⏱ 5sResultSalted zhoug base | |
| 16 | 6 tbsp | Pour in the olive oil.⏱ 10sResultZhoug base with oil | |
| 17 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 18 | Lemonstep 17 |  | Squeeze in the juice.⏱ 20sResultZhoug base with lemon |
| 19 | — | | Pulse to a coarse, spoonable paste, scraping down the sides with the spatula once.⏱ 40sResultCoarse zhoug |
| Total Time | 8 min 55s | ||
| Nutrient | Per serving |
|---|---|
| 132kcal | |
| 0.7g | |
| 14g | |
| 2g | |
| 3g | |
| 0.7g | |
| 0.7g | |
| 201mg |
A fiery Yemeni green sauce of coriander, parsley, green chillies and garlic with cumin and cardamom, for grilled meat, eggs or flatbread. Serves 6.
What you’ll doYou will chop coriander, parsley, green chillies and garlic, then pulse them with cumin, cardamom, salt, olive oil and lemon to a coarse paste.
