Servings: Makes scant 1 cup
Note: Store the charmoula for up to 1 week, refrigerated, in an airtight jar or plastic bag. 4 garlic cloves, minced
1 tablespoon minced ginger
1/2 cup chopped parsley
1/3 cup chopped cilantro
Zest and juice of 1 lemon
2 teaspoons sweet Spanish paprika
Pinch cayenne powder
2 teaspoons ground cumin
1 dried bay leaf, crumbled
1/2 cup olive oil
1/4 teaspoon salt
1. Using a mortar and pestle, or in the bowl of a food processor, grind the garlic and ginger to a paste. Add the chopped parsley, cilantro and lemon zest and coarsely mash. Stir in the lemon juice. Stir in the paprika, cayenne, cumin, bay leaf and saffron and grind to incorporate.
2. Slowly pour in the olive oil while blending to form an emulsion, then stir in the salt. Adjust the seasoning as necessary, then cover and refrigerate at least 1 day before using.
Each tablespoon: 64 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 38 mg. sodium.