CHARMOULA
Steps:
- Stir cumin in small skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar. Add garlic; pound with pestle until paste forms. Transfer to bowl. Mix in cilantro and next 4 ingredients. Stir in olive oil. Season with salt and pepper. Do ahead Can be made 2 days ahead. Cover; chill. Let stand at room temperature 1 hour before serving.
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Maria Phillips
[email protected]This chermoula recipe is a winner! I've already made it twice, and it's been a hit both times.
Ewoma Francis
[email protected]Meh.
Fati ma
[email protected]This was my first time making chermoula, and it turned out great! I'll definitely be making it again.
Laxman Aryal
[email protected]I found this chermoula recipe to be a bit bland. I think I'll add some more spices next time.
Maroof Khan
[email protected]This chermoula recipe is now my go-to marinade for grilled vegetables. It's so easy to make and adds so much flavor.
Mohammad Bilal
[email protected]Not bad, but I think I'll try a different chermoula recipe next time.
Tyler Strickler
[email protected]I used this chermoula recipe to marinate chicken, and it turned out amazing! The chicken was so juicy and flavorful.
MTechnology Coo
[email protected]The chermoula was a bit too spicy for my taste, but otherwise it was very good.
Idah Kasongo
[email protected]Easy to make and packed with flavor. Definitely a keeper!
Karim Zayed
[email protected]This chermoula recipe was a great success! The flavors were complex and delicious, and the sauce was the perfect accompaniment to my grilled fish.