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North African Honey-Spiced Charmoula Sauce

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Pixicook editorial team

A vibrant and flavorful North African sauce made with fresh herbs, spices, and a hint of honey.

Ingredients for North African Honey-Spiced Charmoula Sauce

units in
USchevron
serves
1 peoplechevron

Garlic Clove, minced

each

Ground Cumin

teaspoons

Kosher Salt

pinches

Aleppo Chile, coarsely ground

teaspoons

Fresh Flat-Leaf Parsley Leaves, lightly packed

cups

Cilantro, lightly packed

cups

Lemon Zest, lightly packed, finely grated

teaspoons

Honey

tablespoons

How to Make North African Honey-Spiced Charmoula Sauce

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.

Pitfalls and tips

Toast Your Spices

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.

Taste as You Go

Continuously taste your sauce while making it to guide you to the perfect balance of flavors.

Use Fresh Herbs

Utilize the freshest cilantro and parsley possible, preferably from a farmers' market or your own garden, to significantly impact the sauce's flavor.

Let It Marinate

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.

Grate Your Garlic and Ginger

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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