On a recent visit to Cordelia’s, a restaurant nestled down an arched alley near the clock tower in Jaffa, I tried chef-owner Nir Zook’s specialty of a grape-leaf-and-garlic dip, made with newly plucked leaves, that resulted in a fabulous Middle Eastern spicy pesto.
Grape Leaf Zhug
March 21, 2021
Ingredients
- 1 16-ounce jar grape leaves
- 5cloves garlic
- 1 ½teaspoons cumin, or to taste
- salt and freshly ground pepper to taste
- 1jalapeno chili or other hot chili pepper
- 2bunches cilantro, about 2 cups
- splash of lemon juice
- 1cup extra virgin olive oil
Yield: 2 ½ cups
Preparation
- Step 1
Wash the grape leaves and cut in a chiffonade, You must do this step. Otherwise, the grape leaves will be too tough.
- Step 2
Using a food processor, blend the grape leaves with the garlic, cumin, salt, pepper, chili, cilantro, and a splash of lemon juice. Slowly add the olive oil. Let sit for at least one hour before serving.
Serve as an appetizer dip for vegetables or pita.
Adapted from Nir Zook.
