RECIPE: Zhoug [v]

Name: RECIPE: Zhoug [v]
Ingredients: Coriander (a nice big bunch, coarsely chopped it should just about reach the 1lt mark of the blender jar or food processor); Optional chopped parsley and/or mint (the original recipe is just coriander but a hint of other herbs lends a nice complexity, or bulks out your coriander if you’re short); Garlic (2 – 4 small cloves depending on preference, I use 3); Olive oil (about 500 ml, or just keep pouring into the blender until your zhoug hits the litre mark); Spices (equal parts coriander, cumin and cardamom, or tweak the ratio of those three to your heart’s content. About three teaspoons of combined spice powder); Salt (fairly salty because it helps preserve it in the fridge, but not so salty that you taste it and think oh no this is really salty); Lemon juice (a squeeze can balance it out nicely because pureed coriander is really quite sweet)

herdgastronomy.com

This is a coriander and chilli sauce originally from Yemen. The best thing about this sauce is that it... ...

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Ingredients

Coriander (a nice big bunch, coarsely chopped it should just about reach the 1lt mark of the blender jar or food processor)
Optional chopped parsley and/or mint (the original recipe is just coriander but a hint of other herbs lends a nice complexity, or bulks out your coriander if you’re short)
Garlic (2 – 4 small cloves depending on preference, I use 3)
Olive oil (about 500 ml, or just keep pouring into the blender until your zhoug hits the litre mark)
Spices (equal parts coriander, cumin and cardamom, or tweak the ratio of those three to your heart’s content. About three teaspoons of combined spice powder)
Salt (fairly salty because it helps preserve it in the fridge, but not so salty that you taste it and think oh no this is really salty)
Lemon juice (a squeeze can balance it out nicely because pureed coriander is really quite sweet)