15 minutes
A vibrant and flavorful North African sauce made with fresh herbs, spices, and a hint of honey.
Garlic Clove, minced
each
tablespoons
teaspoons
pinches
Aleppo Chile, coarsely ground
teaspoons
Fresh Flat-Leaf Parsley Leaves, lightly packed
cups
Cilantro, lightly packed
cups
cups
Lemon Zest, lightly packed, finely grated
teaspoons
tablespoons
1. Blend Garlic and Spices
Place the garlic, paprika, cumin, a pinch of kosher salt, and the Aleppo chile or hot-pepper sauce in a food processor. Pulse until the garlic and spices are finely minced.
2. Add Herbs
Add the parsley and cilantro to the food processor. Pulse again until the herbs are roughly chopped.
3. Blend with Liquids
Add the extra-virgin olive oil, fresh lemon juice, lemon zest, and honey to the food processor. Blend everything together until you achieve a smooth and cohesive mixture. Taste the sauce and adjust the seasoning with more salt if needed.
4. Rest and Store
Let the sauce rest for about 15 minutes. Store the charmoula sauce in an airtight container and refrigerate for up to 4 days.
Before grinding, toast your cumin and coriander seeds in a dry skillet over medium heat until they're fragrant to intensify their flavors and add a smoky nuance to your Charmoula.
Continuously taste your sauce while making it to guide you to the perfect balance of flavors.
Utilize the freshest cilantro and parsley possible, preferably from a farmers' market or your own garden, to significantly impact the sauce's flavor.
Allow the Charmoula to sit for an hour at room temperature after mixing to let the flavors meld, or refrigerate and bring to room temperature before serving if not used right away.
Use a Microplane to grate your garlic and ginger for a finer texture and even distribution of flavors throughout the sauce.
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