Unlock the Flavor of North Africa with Chermoula Sauce

A Flavorful Heritage

Chermoula, a vibrant and aromatic sauce from North Africa, has been a staple in the region’s cuisine for centuries. Food writer and cooking teacher Nadine Abensur introduced this delightful sauce in her book, The Cranks Bible: A Timeless Collection of Vegetarian Recipes.

Preparing Chermoula: A Quick and Easy Process

This effortless sauce comes together in just 10 minutes, making it a perfect addition to your weekly meal prep. With a yield of about 1 1/2 cups, you’ll have plenty to go around.

Ingredients: A Harmonious Blend

• 1 bunch Italian parsley, including stems (about 3 1/2 ounces)
• 1 bunch cilantro, including stems (about 3 1/2 ounces)
• 6 tablespoons fresh-squeezed lemon juice
• 1/2 cup olive oil
• 4 medium garlic cloves, peeled but whole
• 1 teaspoon red pepper flakes
• 2 tablespoons ground cumin
• 1 tablespoon Spanish smoked paprika (pimentón)
• 1 teaspoon kosher salt

Blending the Magic

Combine all ingredients in a food processor and process for 30 seconds on high. Use a spatula to scrape down the sides of the bowl, then process for an additional 30 seconds. Serve immediately, or cover tightly and store in the fridge for up to 1 week.

Tips and Variations

• Maximum Flavor: Use Chermoula immediately after preparation.
• If storing, give it a good stir before using.
• Experiment with different types of peppers or spices to create your own unique flavor profile.

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