Zhoug

By
LFHW - Scotland
0 - 10 mins
Beginner
Servings
4

Fresh herbs sometimes only last a couple of days and it can be hard to know what to do with any extras. Why not whip up a batch of Zhoug, a Middle-Eastern herb sauce made with coriander and parsley. We love it piled onto some yoghurt and served with flatbreads.

Freezable
No
Ingredients
Coriander ½ a small bunch, chopped, plus a few leaves to serve
Flat-leaf parsley ½ a small bunch, chopped
Green chilli 1, chopped
Ground cumin ½ tsp
Red wine vinegar 1 tbsp
Garlic ½ a clove, chopped
Instructions
Put all of the zhoug ingredients into a small blender with some seasoning 1tbsp olive oil and 2 tbsp of water
Whizz until smooth and a vibrant green
Serve in a dipping or serving bowl with (optional) yoghurt and toasted flatbreads