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Zhoug (or green harissa)

December 30, 2009

Zhoug is like a green harissa but it has much less heat and a lighter fresher flavour because it’s full of coriander. Consequently, it’s more versatile. It works on sandwiches, with eggs, in salad dressings, as a marinade, in tagines… anything!

I’ve included it in a haloumi and zucchini fritters recipe below that I posted a while back. It’s a fantastic addition.


You’ll need:

  • 250g green chillies (the long ones)
  • 1/2 tsp cardamon seeds ground
  • 1/2 tsp coriander seeds ground
  • 1/2 tsp cumin seeds ground
  • 4 tbsp very roughly chopped dresh coriander
  • 4 or 5 cloves of garlic
  • 2 tbsp lemon juice
  • 3 tbsp oliver oil
  • salt & pepper

Remove the tops and tails of the chillies and roughly chop. Add all the ingredients to a blender and blend until smooth.

Haloumi Fritters with Zhoug

I posted this recipe minus the Zhoug a little while back. I think I prefer it with it. As an aside, these fritters were part of a dinner that led to us getting engaged, so they’re certainly a little bit special.

You’ll need

  • 300g zucchini
  • 4 spring onions
  • 200g haloumi (I like to use very strong, salty haloumi)
  • 1/4 cups plain flour
  • 2 eggs
  • 1 tsp chopped dill
  • 1/2 olive oil
  • 2 tbsp Zhoug

To cook

Grate the zucchini and squeeze out as much liquid as possible. Next, grate in the haloumi and add diced spring onion. Combine ith flour, eggs and dill and season with salt and pepper.

Heat the oil in a large pan and then form the fritters with your hands and fry until golden (you want them to be about 3cm in diameter).

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