While harissa gets its heat from dried red chillies, the warmth in Zhoug comes from fresh long green chillies and just like chermoula, there's lots of fresh coriander and parsley. If you're cooking lamb this Easter, then you should probably serve a little Zhoug on the side.
Like most pastes of this type, you really can experiment with the quantities to suit your own specific tastes - I've added a lot more parsley and a little more chilli.
[Adapted from Jerusalem by Ottolenghi]
1 garlic clove, crushed with ¼ teaspoon sea salt
40 grams fresh coriander, leaves, stems and roots, roughly chopped
40 grams fresh parsley, leaves and stems, roughly chopped
3 long green chillies, halved and roughly chopped
½ teaspoon ground cumin
¼ teaspoon ground cardomom
¼ teaspoon ground cloves
2 tablespoons water
2 tablespoons olive oil, approx
Note: Ottolenghi stresses that the texture is most important - it needs to be coarse.
Once you've done the initial prep work of crushing the garlic and chopping the coriander, parsley and chillies the rest is simple.
Place all the ingredients into a small processor and pulse until it forms a coarse mixture. Make sure to taste and adjust the spicing to suit. Pour into a sterilised jar, cover the mixture with a little extra olive oil, seal and store in the fridge. It should keep for a week.
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