Chermoula

[ Photographs: Joshua Bousel ]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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Chermoula

About This Recipe

Yield:makes about 1 1/2 cups
Active time:10 minutes
Total time:10 minutes
Special equipment:Food processor
This recipe appears in: Sauced: Chermoula

Ingredients

  • 1 cup packed cilantro leaves
  • 1/2 cup packed parsley leaves
  • 4 medium cloves garlic, peeled
  • 1/4 cup preserved lemon juice, or 1/3 cup of regular lemon juice
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne
  • 1/8 teaspoon crushed saffron
  • 1/2 cup olive oil
  • Kosher salt, to taste

Procedures

  1. 1

    Place cilantro, parsley, and garlic in the workbowl of a food processor fitted with a steel blade. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as necessary.

  2. 2

    Add preserved lemon juice, paprika, cumin, cayenne, and saffron and pulse to combine.

  3. 3

    With motor running, drizzle olive through feed tube. Process until sauce is uniform. Use immediately or transfer to an airtight container and store in refrigerator for up to 2 days.

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