Dune zhoug

Time 15 minutes
Yields Makes about 4 cups zhoug
Dune zhoug
(Glenn Koenig / Los Angeles Times )

Place the lemon juice and garlic in a blender or food processor. Set aside for a few minutes to give the lemon time to tame the garlic flavor.


Add the chiles, cilantro, parsley, cumin and aleppo. Blend or process to a chunky, salsa-like consistency. Drizzle in the olive oil and add ¼ teaspoon salt, or to taste.

Adapted from a recipe from Dune in Los Angeles.

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