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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Official Kally
[email protected]This chermoula is a great way to add some Mediterranean flavor to your dishes.
Jani Bozdar
[email protected]I used this chermoula to make chicken and it was delicious. The chicken was so moist and flavorful.
muhindo William (Mistar Hasal)
[email protected]This chermoula is a little bit spicy, but it's so flavorful. I love it!
fahad 502
[email protected]I've never had chermoula before, but I'm so glad I tried this recipe. It's so good!
Pacific Wado
[email protected]This chermoula is easy to make and adds a ton of flavor to any dish.
Sarah Potentier
[email protected]I love the combination of herbs and spices in this chermoula. It's so fragrant and delicious.
HOPE 2 ALIVE
[email protected]This is the best chermoula recipe I've ever tried! It's so flavorful and versatile. I've used it on chicken, fish, and vegetables, and it's always a hit.