Onion, mint and chilli relish

Onion, mint and chilli relish

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  • Easy
  • 5 minutes, plus 1 hour’s chilling time

This fresh onion, mint and chilli relish is a Lebanese condiment that complements raw kibbeh. Teddy Zaki, Great SA Bake-Off alumnus and owner of Just Teddy eatery in Joburg, shares his recipe for the relish.


  • 1 onion, peeled and quartered
  • a handful fresh mint leaves
  • 2 red or green chillies
  • ½ cup extra virgin olive oil

Cooking Instructions

1. Place the onion, mint and chilli in a food processor with 2 T olive oil, then pulse until it forms a rough paste.

2. Transfer to a bowl, mix with the remaining olive oil, then chill, covered, for an hour. Serve with kibbeh and Lebanese flatbread.

Find the recipe for kibbeh nayyeh here.

Find more dip recipes here. 

Photographs: Elsa Young
Production: Abigail Donnelly

Teddy Zaki Recipe by: Teddy Zaki
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Teddy Zaki is the creator of Just Teddy – Fine Boulangerie & Pâtisserie at Hyde Park Corner, known for its luxe blend of French and Middle Eastern cuisine. The chef and pâtissier is the author of Just Teddy – Petals from Paris and was also a finalist on The Great South African Bake Off. Follow him on Instagram @just___teddy.

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