Zhoug from Moorish: Flavours from Mecca to Marrakech by Greg Malouf and Lucy Malouf

  • caraway seeds
  • coriander leaves
  • garlic
  • black peppercorns
  • jalapeño chiles
  • green cardamom pods

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on April 23, 2014

    Looking for ways to use a heap of coriander I thought I'd try this. The flavour is great but when Mr Malouf says it's hot he's not kidding around. I only used 3 bullet chillies and it was super hot, proceed with caution. That said I loved it!

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