BRISKET FLATBREADS WITH CORIANDER AND JALAPENO ZHOUG
Zhoug is a Yemeni hot green chilli sauce with fragrant spicing and fresh coriander. It’s sensational in these flatbreads with the rich beef from our Braised Beef Brisket recipe and creamy dreamy hummus.
Ingredients
For the coriander and jalapeño zhoug:
4 cardamom pods
1 tsp black peppercorns
1 tsp caraway seeds
3 cloves garlic, peeled
1-2 green jalapeños (depending on how spicy you like it)
¼ tsp salt
1 bunch coriander, stems and leaves roughly chopped
Grated zest and juice of ½ lemon
3-4 Tbsp olive oil
For the Brisket:
3 Tbsp olive oil
2 onions, sliced
½ tsp sea salt
2 tsp ras el hanout
200-300g Cooked Beef Brisket , sliced or shredded
¼ cup beef stock from the base Brisket recipe
To serve:
1 packet Kohkoz flatbread
1 baby cos, shredded
1 tub Kohkoz traditional hummus
¼ cup pine nuts, toasted
Method
For the coriander and jalapeño zhoug:
Bash the cardamom pods with the side of your knife to remove the seeds. Discard the husks. Toast the cardamom seeds, peppercorns, and caraway seeds in a dry frying pan. Place the spices, garlic, jalapeños, and salt in a food processor or blender and pulse to a paste. Add the coriander, lemon zest and juice, and enough olive oil to reach a drizzling consistency. If necessary, loosen with a little water.
For the Brisket:
Heat the oil and fry the onions with the salt until soft and golden, around 10 minutes. Add the ras el hanout and cook for 1 minute, then add the meat and stock and heat to cook through. The liquid should be reduced off and the mix reasonably dry.
To serve
In a couple of frying pans, warm the breads by toasting on each side for 1-2 minutes. Wrap in a clean tea towel to keep warm.
Allow everyone to build their own flatbread. Smear some hummus on the bread, add some cos, a spoonful of brisket, a dollop of the zhoug, and scatter with a few pine nuts to finish.