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Chermoula Recipe

Name: Chermoula Recipe
Total time: 10 min
Yield: 12
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

Prep Time

Cook Time

Total Time

10m

This flavorful Chermoula recipe combines fresh cilantro, parsley, and garlic with preserved lemon juice, paprika, cumin, and saffron, all blended together with olive oil. The result is a zesty, tangy sauce that pairs perfectly with grilled meats or vegetables. Add kosher salt to taste for a delicious finishing touch.

Recipe Options

Ingredients

Servings: 12

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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

Kosher salt, to taste

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.

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

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.

Chermoula Recipe

Ingredients

Steps

Nutrition Facts

Chermoula Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts