Step-by-Step Guide to Prepare Speedy Zhuzh with Zhoug

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We hope you got benefit from reading it, now let's go back to zhuzh with zhoug recipe. To make zhuzh with zhoug you need 27 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Zhuzh with Zhoug:

1. Use of Zhoug.
2. Take 1 of –3 whole jalapenos,sliced thinly.
3. Get 2 of fat garlic cloves.
4. You need 1 bunch of coriander.
5. You need 1/2 bunch of parsley.
6. Take 1/2 tsp of cardamom.
7. Get 1 tsp of black cumin seeds.
8. Prepare 1/8 tsp of salt.
9. Get 1/2 tsp of chili flakes.
10. Prepare 40 g of (1/8 cup, 1.5 oz) olive oil.
11. Get of juice from ½ a lemon.
12. You need of Tostado.
13. You need 2 of large tortillas.
14. You need 1 tbsp of zhoug (recipe above).
15. Take 2 tbsps of fresh Greek basil leaves.
16. You need 1 tbsp of fresh mint leaves, finely shredded.
17. Get 1 of small corn on the cob.
18. Provide 2 of spring onions, sliced.
19. Get 1 tbsp of black cumin seeds.
20. Take 2 tbsps of edamame beans (optional).
21. Provide 25 g (1 oz) of pak choi, sliced.
22. Provide 500 g (1 lb) of fresh peas in the pod (100 g net).
23. Provide 75 g (3 oz) of queso fresco.
24. You need 1 of avocado.
25. Prepare of few sprays of olive oil.
26. Get squeeze of lemon.
27. Take of Shoots such as pea shoots, purple radish, garlic chives.

Instructions to make Zhuzh with Zhoug:

1. To make the zhoug. Place the jalapenos, garlic, coriander, parsley, cardamon, cumin, salt and chilli flakes in a pestle and mortar and grind. Add the oil and lemon juice and whiz into a coarse paste..
2. Preheat the oven to 200 degrees C, 400 degrees F, Gas mark 6. Spray the tortillas with oil and bake for 5-6 minutes until crispy and the edges are golden..
3. Meanwhile pod and cook the peas in boiling water for 2-3 minutes then drain and cool. Toast the cumin seeds in a dry pan until fragrant. Skin and peel the avocado, cut in half, remove the stone and mash roughly with a fork. Blacken the corn over a flame and remove the kernals..
4. Spread the avocado onto each tortilla. Scatter over the peas, edamame, corn, spring onions, queso fresco, basil, mint and cumin seeds. Drizzle with zhoug and dress with the shoots.

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