Once you’ve tasted this punchy Yemeni condiment, you’ll want to slather it on everything from roasted vegetables, fish and falafel to a simple fried egg.
Once you’ve tasted this punchy Yemeni condiment, you’ll want to slather it on everything from roasted vegetables, fish and falafel to a simple fried egg.
Ingredients
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1 garlic clove
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2 green chillies, chopped
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½ tsp ground cardamon
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1 tsp coriander seeds
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½ tsp cumin seeds
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1 cup parsley leaves
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1 cup coriander leaves
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2 tbsp lemon juice
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⅓ cup extra virgin olive oil
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3 large zucchini, thinly sliced
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12 lamb cutlets, trimmed
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4 zaatar flatbreads, warmed, to serve
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plain yoghurt and watercress, to serve
Method
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Step 1
To make the zhoug, combine the garlic, chilli, spices, parsley and coriander in a small blender. Add the lemon juice and 2 tablespoons of the oil and blend until smooth. Season with salt and pepper and set aside.
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Step 2
Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add the zucchini and cook, turning occasionally, for 6 minutes, or until golden and lightly blistered. Remove the zucchini from the pan pan, place in a bowl and set aside, keeping the zucchini warm. Wipe out the pan with kitchen paper.
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Step 3
Heat the remaining oil in the frying pan. Season the lamb cutlets with salt and pepper, add them to the pan, and cook them for 4 minutes each side, for medium. You may need to cook the cutlets in two or three batches.
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Step 4
Pour half of the zhoug over the zucchini and gently toss to coat. Serve three cutlets per person, along with the zucchini, flatbreads, yoghurt, watercress and extra zhoug.
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