Charmoula Sauce Print Email

3 garlic cloves, skins on
1/4 cup cilantro, mostly leaves, roughly chopped
1/4 cup Italian parsley, mostly leaves, roughly chopped
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 teaspoon paprika
1 teaspoon ground cumin
Pinch of cayenne
1/4 cup olive oil

Char the cloves on an open flame. Clean off the blackened skin, mash and finely chop.

Use a mini-grinder and puree the garlic, cilantro, parsley, lemon juice and olive oil. Season with sea salt, paprika, cumin and cayenne. Stir well, taste and adjust the seasonings if needed. Refrigerate in a sealed container. Serve at room temperature. 4 servings - The New York Times

--Add 1/2 teaspoon chopped preserved lemon.
--Add 1/2 teaspoon turmeric.
--Use dried parsley instead of fresh.

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