Feel like adding a little spice to your life? Or at least your next dish? This Middle Eastern sauce has its roots in Yemen and is the perfect thing to drizzle on shawarma if you fancy some heat.
Ingredients:
- 2 cardamom pods
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 4 Serrano chilis, finely chopped
- 2 garlic cloves, chopped
- 1 cup parsley, finely chopped
- ¾ cup cilantro, finely chopped cilantro
- ⅔ cup extra-virgin olive oil
- 4 teaspoons fresh lemon juice
- Kosher salt
Instructions:
- Remove the cardamom seeds from their pods and toast with peppercorns, coriander seeds, and cumin seeds in a dry small skillet over medium-high heat. Mix often, until fragrant.
- Once fully toasted, allow the spices to cook and then transfer to a mortar and pestle or food processor. Grind until fine.
- Place the chilis and garlic on a cutting board, sprinkle with a large pinch of salt, and smash into a paste.
- Transfer the paste to a small bowl and add the spice mixture, parsley, cilantro, and oil. Season with salt and allow to sit for 10 minutes. Stir in the lemon juice.
