Navigate to Food section

Grape Leaf Zhug

March 21, 2021
Grape Leaf Zhug

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.

Featured in: Stations of the Fork

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.

Similar Recipes