Charmoula Sauce

Name: Charmoula Sauce
Total time: 10 min
Yield: 4 servings
Cuisine: african
Ingredients: 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

By David Latt

Total Time: 10 minutes
Rating: 4(26)
Comments: Read comments

Featured in: The Versatile Charmoula

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

3garlic cloves, skins on
¼cup cilantro, mostly leaves, roughly chopped
¼cup Italian parsley, mostly leaves, roughly chopped
½teaspoon freshly squeezed lemon juice
½teaspoon sea salt
1teaspoon paprika
1teaspoon ground cumin
Pinch of cayenne
¼cup olive oil

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Char the cloves on an open flame. Clean off the blackened skin, mash and finely chop.
Step 2
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.