Do you have any recipes which you cut out from newspapers or magazines that are so old, so well loved, they are yellowed and food stained and kind of disgusting looking? Behold, this is my recipe for charmoula, a versatile North African sauce that goes well on everything from seafood to vegetables to rice!
Isn’t she a beaut? I can already feel my mother cringing from here. Sorry, Mom! I will lovingly type it out by my own hand just in case anyone wants a non-disgusting copy of this recipe to print out.
From Mustapha Rouissiya
4 cloves garlic, finely minced
2 teaspoons ground cumin
1 teaspoon Spanish paprika
1/2 teaspoon cayenne pepper
6 tablespoons olive oil
3 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped flat-leaf parsley
1/2 teaspoon kosher salt, or to taste
black pepper to taste
1 teaspoon tomato paste
Combine all the ingredients and whisk together or process in a blender or food processor. Can be made in advance and stored several days in the refrigerator or frozen.
We served this tonight atop grilled salmon, along with brown rice and sesame green beans.
Dawn, you shared this recipe with years ago before it was lovingly stained. It quickly became a staple at our house. I freeze it every summer just as the cilantro can no longer take the brilliant heat of June. It’s a treat as the fall and winter set in.
I know, my dear! You knew me when this recipe was a pristine white. I’m glad you’re still making it after all these years, too. xo
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