3.7/5 rating (3 votes)


Middle Eastern Coriander Dip

  • Heat Medium
  • Serves 4
  • Prep 5 mins
  • Cook 5 mins

A fresh garlic and coriander dip like an Indian chutney but so different

Hari says

Zhoug is a Middle Eastern dip or condiment that is simple to make and is a bit of a hybrind between a pesto, chimmi churi and a mint chutney. It makes the perfect accompaniment to a lamb shwarma but is pretty good with a lamb kebab too.

I like to make mine with a bit of a chilli kick but you can tweak the flavour to suit your own tastes. I have used all fresh coriander in this recipe but you could add mint or even parsley but remember that cardamom is the key flavouring in this dip so don't skimp on it too much.

  • Ingredients
  • Method
  • 4 cloves garlic, roughly chopped
  • 2 bunches of fresh coriander, leaves and stems (unless very hard)2-3 green chillies
  • 1 tsp sea salt
  • 4 whole green cardamom
  • 1 tsp cumin seeds
  • ½-1 tsp red chilli flakes
  • 150ml oilve oil or rapeseed oil 
  • 1 lemon, juice of


  1. Toast the cardamom and cumin until fragrant in a dry pan.
  2. Place in a spice grind and blitz to a powder.
  3. Add the garlic cloves, coriander leaves, chillies, salt and red pepper flakes and blend agin.
  4. Pour in the oil until it's smooth (you may need to scrape the sides down).
  5. The flavour of this dip transforms and changes over time so let it relax in the fridge. This will keep for 7-8 days in the fridge.

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