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Sardines with chermoula

Time 12 minutes
Yields Serves 6 to 8
Sardines with chermoula
(Kirk McKoy / Los Angeles Times)
1

Combine the garlic, mint, parsley, red pepper flakes and salt in a mortar and pestle, and pound to a paste. Slowly add the olive oil, stirring constantly to make a creamy sauce. Stir in the red wine vinegar and adjust seasoning to taste. Alternatively, pulse the garlic, mint, parsley, pepper flakes, salt, olive oil and vinegar in a blender to make a chunky paste. This makes about one-third cup chermoula.

2

Drain the sardines and stir them with a fork to break into pieces. Spread approximately 1 teaspoon of sardines on a small cracker and top with approximately one-half teaspoon chermoula. Repeat until all sardines have been used. If you have sauce left over, it will store tightly covered in the refrigerator for up to 3 days.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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