Recipe by Laura Frankel

Charmoula

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Charmoula
Parve Parve
Easy Easy
12 Servings
Allergens

No Allergens specified

10 Minutes
Diets
- Vegetarian - Gluten Free - Low Carb - No Refined Sugar

Ingredients

Main ingredients

  • 2 teaspoons cumin seeds, toasted

  • 1 teaspoon chili flakes

  • 1 clove garlic, grated with a microplane

  • 1 lemon, juiced

  • 1 lime, juiced

  • 1/2 cup loosely packed fresh flat-leaf parsley leaves

Directions

Prepare the Charmoula

1.

Place the cumin, chili flakes, garlic, lemon and lime juices, parsley, cilantro, and olive oil in a food processor. Process until a paste is formed. Season to taste with salt and pepper.

Notes:

This can be used as a condiment or marinade. You can store charmoula, covered, in the refrigerator for up to three days. If the olive oil becomes solid, allow the charmoula to sit at room temperature for an hour. Yields 1 cup.

Recipe tags

fresh gluten free homemade Jewish cuisine jewish food Kosher Moroccan food Moroccan cuisine Moroccan food organic Sefardi sefardi food sephardi sephardi food spice traditional Jewish food
Charmoula

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