Yemini Zhug with Grilled Halloumii


Serves 6


½  teaspoon coriander seeds, toasted
1 teaspoon rainbow pepper corns, toasted
1 cardamom pod, cracked and toasted
1 teaspoon cumin seeds, toasted
½  teaspoon caraway seeds, toasted

2 teaspoons salt
3 cloves garlic
2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil, plus a few tablespoons
½ teaspoon lemon zest
1 teaspoon lemon juice plus two tablespoons

1 pound halloumi cheese, sliced ¼ inch thick


Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.   Heat a grill pan to medium high heat. Whisk together 2 tablespoons lemon juice with two tablespoons olive oil and brush sliced cheese.  Grill the cheese on each side  for about 2-3 minutes per side or until grill markets appear.   Serve with a bit of the Zhug drizzled on top for a light appetizer.   Sauce can be stored in the refrigerator for up to three weeks.