Zhoug Recipe



  • 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



  • 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.