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Recipe of the week – Zhoug

By Features Reporter

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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.



Half a small bunch coriander, chopped, plus a few leaves to serve

Half a small bunch flat-leaf parsley, chopped

1 green chilli, chopped

½ tsp ground cumin

1 tbsp red wine vinegar

Half a garlic clove, chopped


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.

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