wholesale customers - click here Frontier Wholesale
basket masthead my account my account
Frontier Co-op home
 
Charmoula

Ease of Preparation: Easy

Preparation Time: 1-2 min

Servings: makes about 3/4 cup

Recipe By: Annie Somerville

From:  Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant
Used with permission of Scribner

Other Sauces & Marinades
Other Mediterranean

print version

create accountlogin

SHOPPING CART
is Empty
FREE SHIPPING
on orders $75 or more*

NEWSLETTERS
STORE LOCATOR

JOIN GRASSROOTS ADVISORS
Earn rewards for your opinions.

Charmoula

The big tastes of the eastern Mediterranean are here - fruity olive oil, cumin, paprika, cilantro, lemon, and the heat of cayenne. Freshly toasted cumin brings out all the enticing flavors, so be sure to take that extra little step. We serve this spicy Moroccan sauce over simply grilled vegetables - fingerling potatoes, peppers, and summer squash of all colors and shapes - and Almond - Cherry Couscous.

Ingredients
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons water
2 or 3 cloves garlic, peeled
1 teaspoon paprika
1 teaspoon cumin seeds, toasted and ground
1/2 teaspoon salt
 A pinch or two of cayenne pepper
1/3 cup flat-leaf parsley leaves, packed
1/3 cup cilantro sprigs, packed
Directions
Combine everything but the parsley and cilantro in a blender and puree until emulsified, about 1 minute. Add the herbs and pulse just long enough to chop them, about 30 seconds. The sauce should be a warm, tawny brown with flecks of bright green.
Chef Suggestions
Make-ahead tip: This sauce is best served right away, but will keep in the refrigerator for a day or two.

Connect With Us:

Hide sitemap