July 14, 2015


Recipe: Chef Adam Hynam-Smith

This spicy blend of cilantro, chilis, garlic and caraway is a Middle Eastern condiment used most commonly in Israel and Yemen.


  • 2 tsp caraway seeds, toasted
  • 1 bunch cilantro
  • 1 clove garlic, peeled
  • 1 red bird’s-eye chili, stem removed
  • 3 tbsp cold water
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste



  1. Using mortar and pestle, finely crush caraway seeds. Set aside at room temperature.
  2. In blender, combine cilantro, garlic, chili and water. Purée until smooth. Transfer mixture to bowl. Add crushed caraway seeds and mix well to combine. Season to taste with salt and pepper.
  3. Use immediately or transfer to airtight container, cover surface with plastic wrap, and store in refrigerator up to 1 week.

Tip: Save the leftover zhoug! This versatile, pesto-like condiment goes well with lamb, chicken and beef, and will give your wraps and sandwiches a tasty zing.


Stacey Brandford


House & Home April 2015


Ashley Denton