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This bright, intensely spicy chili paste is the national condiment of Israel. The recipes are from Science of Spice by Dr. Stuart Farrimond. I would highly recommend reading the book.

Ingredients:

• 1 tsp cardamom seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 2 chopped green chillis
• 2 chopped garlic cloves
• 1 chopped large bunch cilantro
• 1 chopped large bunch flat-leaf parsley
• 2 tbsp olive oil
• salt and pepper to taste
• 1/2 lemon's juice

How to make

1. Toast the dry spices in a frying pan over medium heat
2. Grind the dry-roasted spices
3. Pound to a paste with chillis and garlic
4. Combine with herbs and 1 tbsp olive oil
5. Season and set aside for 10 mins
6. Stir in lemon juice and 1 tbsp olive oil