Chermoula
Makes 24, 1 tbsp servings.
Each serving is 22 kcals, 0g protein, 1g carbohydrates, 2g fat
Ingredients
-
1 cup cilantro leaves, lightly packed
-
1 cup flat-leaf parsley leaves,
lightly packed
-
1/3 cup mint leaves
-
1 head roasted garlic*
-
1 Tbsp smoked paprika
-
½ Tbsp cumin powder (or 2 tsp cumin seeds**)
-
1 Tbsp grated fresh ginger
-
1 Tbsp grated fresh turmeric root (or 1 tsp ground turmeric)
-
¼ tsp sa ron
-
1 tsp coriander seeds**
-
3 Tbsp olive oil
-
1 lemon, juiced and zested
-
½ tsp salt
- Optional: ¼ tsp cayenne pepper
Instructions
Combine all ingredients in a food processor or blender and process for 2 minutes or until smooth. If a thinner consistency is desired, add additional olive oil one tablespoon at a time until desired consistency is achieved. Chermoula can be used as a dip, a marinade, or a sauce. Try tossing it with roasted carrots, or spooning it onto grilled fish.
* to roast garlic, slice top o of garlic head, rub cut side with olive oil, wrap head in foil, and roast in the oven at 350°F for 45
minutes.
** for deeper flavor, toast seeds in a hot skillet for 30 seconds if desired.