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Grilled calamari with zhoug

"Zhoug is a fiery relish from Yemen, which I learnt from Greg Malouf," says Hafner. "My version isn't quite as hot. I really enjoy this fragrant relish that goes with grilled poultry and seafood or can be blended with tomatoes as a dip with bread and labne."

You'll need

750 gm calamari, cleaned, cut into 5cm pieces and scored For drizzling: extra virgin olive oil Juice of 2 lemons, or to taste   Zhoug 2 cups (loosely packed) coriander (about 1 bunch) 2 garlic cloves, crushed 1 green chilli, finely chopped Seeds from 4 cardamon pods 1 tsp each caraway seeds and black peppercorns 50 ml olive oil


  • 01
  • For zhoug, process ingredients in a blender, adding a small amount of water if necessary, until smooth and pouring consistency. Season to taste.
  • 02
  • Heat a char-grill or barbecue to high. Toss calamari in a little oil, then grill in batches until just cooked and charred (1-2 minutes). Toss in zhoug, add lemon juice and a dash of extra-virgin olive oil and serve hot or warm.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A Portuguese vinho verde or Italian pinot grigio.

Featured in

Mar 2014

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