Recipe of Any-night-of-the-week 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 cook zhuzh with zhoug you only need 27 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Zhuzh with Zhoug:

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