Mangal Mania: All about Chimichurri

In the world of barbecue, or "mangal" as it's known in Türkiye, few accompaniments are as cherished as the vibrant green, zesty sauce known as chimichurri. Originating in Argentina, chimichurri has become a global sensation that foodies and culinary enthusiasts alike adore for its tangy flavour and versatility.

With its burst of flavours, Chimichurri traces its roots back to Argentina. While the exact history is often debated, it's widely agreed that chimichurri was born out of the country's deep-seated love for barbecues or "asados".

When it comes to "mangal", chimichurri reigns supreme as the condiment of choice. Whether it's succulent skewers of meat, smoky vegetables, or even grilled tofu for vegetarians, a generous drizzle of chimichurri can elevate the dish to a new level of deliciousness. Its tangy freshness perfectly complements the smoky, charred flavors of the grill, creating a symphony of tastes in every bite.

What Makes Chimichurri So Special

The star of chimichurri is its remarkable flavor profile - a harmonious blend of tangy, spicy, and herby notes. The base typically includes finely chopped parsley, garlic, vinegar, and oil. Some versions add oregano, while others include a hint of chili for a touch of heat. The secret to the sauce's unique taste lies in its simplicity. Each ingredient in chimichurri plays a crucial role. The vinegar provides a tangy bite, the garlic offers a potent kick, and the parsley gives the sauce its freshness.

Making Your Own Chimichurri

Chimichurri can be stored in the fridge for 2-3 weeks.

The beauty of chimichurri lies not only in its taste but also in its ease of preparation. All you need are a few basic ingredients and a sharp knife. To prepare your chimichurri, finely chop fresh parsley and garlic, add vinegar, oil, seasonings, and voila! You've made your chimichurri. Remember, using fresh ingredients and balancing your favourite flavours is the key to a great chimichurri.