The freshly fiery zhoug sauce goes well with grilled meat or vegetables, and the sweet corn gets a kick off the chili. The fresh bulgur salad gets its friend a fresh tsatsik made from open cucumber.

Zhoug sauce and grilled Tomahawk

Zhoug sauce is native to Yemen. It combines green chili, coriander and cardamom.

Photo: Ulla-Maija Lähteenmäki

  • 1 to 1.5 kg of Tomahawk beef

  • 3 teaspoons salt

  • black pepper


  • 1 pot of coriander

  • 4 pieces of fresh green big chilies

  • 1 clove of garlic

  • 3 pinches of cheese cumin

  • 3 pinch cardamoms

  • 0.5 teaspoons of salt

  • 4 tablespoons olive oil

  • ½ lemon juice

Bring the meat to room temperature just over half an hour before cooking.

Grill the surface of the meat over high heat until the surface is wonderfully browned. Season with fair salt and black pepper. Then lift the meat out of direct heat onto a higher grill or the edge of the grill. Cook the meat until the internal temperature is 55 degrees. The meat can also be cooked in the oven at 150 degrees for about 30 minutes.

Wrap the meat loosely in foil and allow to set for at least 15 minutes. Chop all the ingredients and lift into a high-edged bowl. Add the spices, oil and lemon juice and quickly puree into a coarse mixture with a stick blender. Allow to season for a moment in the refrigerator before serving.

Zhoug keeps well in the refrigerator in a box with a lid.

Preparation time: 45 minutes

Servings: 6

Halloumi bulgur and open cucumber tsatsiki

Tsatsiki refreshes Bulgaria. Open cucumber can be used for tsatsiki with shells.

Photo: Ulla-Maija Lähteenmäki

  • 1 open cucumber

  • 1 clove of garlic

  • 2 dl Turkish yogurt

  • 0.5 teaspoons of salt

  • black pepper

  • 4 dl bulgur grains

  • olive oil

  • 1 lemon

  • 250 g of cherry tomatoes

  • 1 red onion

  • 1 dl chopped parsley

  • 1 dl minced mint

Wash the open cucumber and grate it into a coarse grater with its shells. Chop the garlic clove. Measure the yogurt into a bowl, mix in the grated cucumber, garlic, salt and black pepper and bring to the fridge to season.

Boil 4 dl of bulgur according to the instructions on the package. Once the liquid has been absorbed, squeeze in plenty of good olive oil and half a lemon juice. Chop tomatoes, onion and herbs. Stir them into the cooled bulgur and place in the fridge to pretend. The salad tastes better when it seasones for a while. Serve bulgur with tsatsik as a spicy food buddy.

Preparation time: 30 minutes

Servings: 6

Mexican corn and spiced butter

Tasty homemade chili butter can be used to season everything from vegetables to fish.

Photo: Ulla-Maija Lähteenmäki

  • 4 fresh corn on the cob

  • 2-3 teaspoons of salt

  • 1-2 teaspoons of sugar


  • 150 g butter

  • 1 red chili

  • 1 clove of garlic

  • 0.5 dl chopped parsley

  • 0.5 teaspoons of hot pepper powder

  • 0.25 teaspoon of finger salt

Prepare the spice butter the day before. Take the butter to room temperature to soften. When the butter is soft, chop the chili, garlic and parsley. Mix all the ingredients in the butter using a fork until the mixture is smooth. Shape the butter onto a baking sheet or foil about 10 inches long. Wrap baking paper around the stump and shape it round. Close the ends like a candy wrap and put in the fridge to solidify and season.

Remove the leaves and bran from the corns in salted and sugared water for 5 minutes.

Pre-cooking can be done well in advance of grilling. Raise the corns on the grill and cook on all sides until the grains have softened and the cobs have a delicious toasted surface. Serve the cobs with hot seasoning butter.

Preparation time: 30 minutes + solidification of butter

Servings: 4

IS-Plus chef Prisca Leclerc is French on her father's side. He was born in Paris but attended school in Finland.

Prisca has trained as a food producer and worked in food stuff for ten years. He has written two cookbooks, Tarte tatin (2015) and Mokkapala (2017).

Prisca wants to make varied, effortless and tasty food from seasonal ingredients.