Cher­moula dip by Mourad Ma­zouz

London Evening Standard (West End Final B) - ES Magazine - - Food -

• 50ml olive oil • 1 medium white onion, diced

3 large toma­toes, chopped

2 gar­lic cloves, minced

1 chilli, finely chopped

¼ bunch co­rian­der, roughly chopped

Juice of 1 lemon Method Put a large saucepan on a medium heat, pour in the olive oil, add the onion and cook un­til soft­ened. Add the toma­toes and gar­lic and stir for a few min­utes. Add the chilli, co­rian­der, lemon juice and ½ pint wa­ter. Cook un­til the mix­ture has re­duced by twothirds. Pass through a fine sieve. Serve with flat­breads and falafel.

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