Author: story of a kitchen (recipe from Food and Wine, minus the fish - http://www.foodandwine.com/recipes/arctic-char-charmoula)
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.
Ingredients
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
Instructions
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.
In the same skillet wiped down, toast the cumin until fragrant and lightly browned, about 2 minutes.
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.
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 https://www.storyofakitchen.com/vegetable-recipes/charmoula-recipe/