Zhoug

This condiment is super spicy – particularly on the day you make it – so if you prefer less heat, either make it a couple of days ahead or substitute long red chillies (seeded) for the bird’s eye.

Credit: Harper Collins

• makes

  2/3 cup

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 1½ bunches coriander or flat-leaf (Italian) parsley 
• 10 cloves garlic, peeled
• 8 fresh bird’s eye chillies (small hot red chillies), seeds removed
• 3 cardamom pods
• 2 tbsp extra virgin olive oil
• ½ tsp each sea salt and ground black pepper 

Instructions

In a food processor, place the coriander (or parsley), garlic, chilli, cardamom, olive oil, salt and pepper and process until it forms a spreadable paste. Store in the fridge. 

Note:

• Wonderful served with Nava's flaky malawach bread. 

Recipe and image from It’s Always About the Food by the Monday Morning Cooking Club (Harper Collins, hb, $49.99). 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.