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Sauces and Condiments

Chermoula

Farid Zadi is finishing off a tagine of lamb shanks braised with nuts and apricots in spicy tomato sauce, the crown of a meal that includes four Algerian salads and the flaky filo snacks called brik. As he skims the ... Read more

Total time: 5 minutes | Makes 1 1/4 cups
  • 1/2 cup freshly squeezed lemon juice
  • 3/4 cup olive oil
  • 2 cloves garlic, finely minced
  • 1 pinch sweet paprika
  • 1 pinch cayenne
  • 3/4 cup cilantro leaves, lightly packed
  • 1/4 cup flat-leaf parsley leaves, lightly packed
  • 1/3 teaspoon ras el hanout, optional (see recipe)
  • Salt to taste

Step 1Place the lemon juice, olive oil, garlic, paprika, cayenne, cilantro, parsley and optional ras el hanout in a food processor. Puree until smooth and emulsified. Season to taste with salt.

Note: From Farid Zadi.
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