Charmoula
Updated July 11, 2021
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾teaspoon cumin seeds
- ½teaspoon coriander seeds
- 3garlic cloves, peeled and smashed
- 1½tablespoons fresh lemon juice, plus more to taste
- 1packed cup roughly chopped cilantro leaves and stems
- 1packed cup roughly chopped parsley leaves and stems
- ½packed cup roughly chopped mint leaves
- ½teaspoon sweet paprika
- 1red chile, such as Fresno, seeded and diced
- ½cup extra-virgin olive oil
- ½teaspoon kosher salt (Diamond Crystal), more to taste
- 1 to 2teaspoons minced preserved lemon (optional)
Nutritional analysis per serving (4 servings)
263 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 1 gram protein; 184 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small, dry skillet, toast cumin and coriander seeds over medium heat, shaking the pan occasionally, until seeds are slightly toasted and fragrant, about 2 minutes. Immediately pour spices onto a cutting board or mortar to stop the cooking. Once cool, crack spices with the flat side of a knife or with a pestle.
- Step 2
Place cumin seeds, coriander seeds, garlic and lemon juice in a food processor or blender, and pulse to combine. Add herbs and sweet paprika, and purée until smooth, stopping to scrape down the sides of the container when necessary. Add chile and, with the motor running, gradually drizzle in the olive oil. Stir in salt and preserved lemon, if using. Taste, and add more salt and lemon juice if needed.
- Step 3
Use immediately or refrigerate in an airtight container for up to 1 week. Use as a marinade or sauce for fish, chicken, vegetables or meat, or as a dressing for roasted peppers and eggplant salads. Mix into yogurt as a dip for vegetables and meatballs, or spoon over hard-cooked eggs.
Private Notes
Comments
I really liked this and surprisingly so did my husband. I pretty much followed the recipe and it’s very tasty. I do think the preserved lemon enhanced the flavor profile. I thinned a tablespoon of this with water and used it as a dressing for baby greens. It could be made with a little less olive oil if you want to cut fat. I’m surprised that this only has a 3 star rating. I think it would be excellent on fish and also think it would be good as a spread for a sandwich.
I have found that some food processors don't do a very good job of blitzing whole cloves of garlic. When I make pesto I my smash garlic cloves through a press before putting into food processor so that the garlic is evenly distributed throughout the sauce. It's kind of a picky thing to do but it keeps picky cooks like me stay in a good mood.
I followed Yotam Ottolenghi's formula and substituted the spices for whatever warm spices I have in my cupboard and the herbs with whatever green herbs I have growing in my balcony. I used a lime that was in my refrigerator instead of running to the store to get a lemon. The sauce was wonderful!
This is not a sauce that needs to be treated with 1/4 teaspoon grades of accuracy. Chuck it all in; delicious.
Please - Grind a pinch of saffron in a pestle and mortar, then bloom it with a splash of boiling water and add it in the mix.
Congratulations for finding this recipe. This is a gem of a flavor bomb. It makes for a great flavor twist served while cooking mexican food or any summer barbeque
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