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.


  • 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

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