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Charmoula

Time 20 minutes
Yields Makes scant 1 cup
Charmoula
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.

Store the charmoula for up to 1 week, refrigerated, in an airtight jar or plastic bag.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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