charmoula recipe
Recipe type: vegetable
Prep time: 
Cook time: 
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The recipe below is the original recipe doubled and supposedly will serve 8 people. I made this batch for my party of 12 people (along with other sauces and gravy) and had leftovers. I also changed the cumin prep -- I toasted it in a dry pan before using.
  • 6 unpeeled garlic cloves
  • ⅔ cup extra-virgin olive oil
  • ½ cup flat-leaf parsley leaves
  • ½ cup cilantro leaves
  • 4 tablespoons chopped green olives
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • kosher salt
  1. In a small skillet, toast the garlic over moderate heat, stirring occasionally, until the skins blacken, 7 to 8 minutes. Let cool slightly; peel and discard the skins.
  2. In the same skillet wiped down, toast the cumin until fragrant and lightly browned, about 2 minutes.
  3. In a food processor, puree oil, garlic, parsley, cilantro, olives, lemon juice, cumin, and paprika until smooth. I went with a little bit of chunkiness, for texture. Transfer to a bowl and season with salt.
  4. This can be stored in the fridge for 2 days per the original recipe, though a week is okay.
Recipe by story of a kitchen at