Coriander zhoug

Preparation info
  • Makes

    225 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

I have adapted the more traditional recipe for zhoug to include coriander. We use it often at Paramount in various preparations, such as with steamed or roasted chicken or lamb’s brain-and-spinach dumplings.


  • 1 teaspoon fennel seeds
  • 2 teaspoons white peppercorns
  • 1 tabl


Dry-roast fennel seeds over gentle heat until fragrant. Cool, then grind to a fine powder. Grind and sieve peppercorns, discarding husks. Blend all ingredients to a smooth paste in a food processor. Spoon into a jar, then cover with a film of oil and seal. Refrigerate for up to 2 weeks.