An Israeli fiery hot sauce served at every falafel stand around Israel. It’s a prerequisite…but I say, it’s darn good with just about any roasted, grilled or fried meat. My version takes its inspiration from Yotem Ottolenghi’s excellent recipe. This sauce only keeps about 1 week in the fridge. Can be frozen.

Make 1 cup

½ handful parsley leaves and stems, preferably flat leaf

1 large handful cilantro leaves and stems

2 very large cloves garlic, or 4 regular size

3 hot chilis (don’t skimp here) such as jalapeno with seeds, habanero with seeds, serrano with seeds

¾ tsp ground cumin

½ tsp ground cardamom

¼ tsp ground cloves

½ tsp salt

½ tsp pepper

3 tbsp olive oil

juice of ½ a lemon

¼ cup water (approx.)

Place all ingredients in a blender or small food processor. Process to a thick paste, adding water as required.