Soups and sauces


This middle-eastern sauce is delicious in many ways. You can use it as an accompaniment to fish, chicken, roasted vegetables, as well as rice, or just spread it on bread.


  • 2 red peppers
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon caraway seeds
  • 1 tablespoon olive oil
  • 1 medium red onion chopped
  • 6 garlic cloves chopped
  • 2 fresh red chilies chopped ( add less or more depending on how much heat you like)
  • 1 tablespoon tomato puree
  • juice of 1 lemon
  • 1 teaspoon salt


Grill the peppers on high heat for 15 minutes until they are blackened all over. Put them into a bowl and cover with cling film. Leave them to cool. Once they have cooled remove the skin and the seeds. Grind the coriander, cumin and caraway in a pestle and mortar. Add the olive oil to a pan and gently fry the onion, garlic and chilies. When they are soft (about 6-8 minutes) turn off the heat and allow them to cool. When they are cool put all the ingredients in a blender and whiz up everything to a thick sauce.

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