Moroccan Chermoula Sauce Recipe

• 1/4 tsp cayenne or reshampatti and 1 tbsp cumin
• four garlic cloves
• One teaspoon of salt
• 1/2 tablespoon Aleppo pepper or paprika
• Four tablespoons of water
• Three tablespoons of preserved lemon juice
• Dollop of wine vinegar
• One cup of freshly chopped coriander
• ¼ cup finely chopped parsley
• Six tablespoons of olive oil
• Half a cup of boiling water

1. Preparation

1. One small frying pan should be heated at medium heat. After ten seconds of toasting, move the cumin to a mortar. Grind the chilies until they form a coarse powder.
2.  Include salt and garlic. Blend together paprika, vinegar, lemon, and water.
3. Add the parsley and coriander and mash, adding the oil little by little.
4. Cover mixture with boiling water. Give it a quarter of an hour before serving.

• ½ cup of parsley
• ½ cup of leaves coriander
• Six cloves of garlic
• One-half onion
• Four tablespoons of lemon juice
• Half a cup of olive oil
• EARTH SPICES
• One teaspoon of black pepper
• ½ tablespoon mild paprika Moroccan chili
• One Reshampatti or cayenne pepper
• One-half teaspoon cumin
• One-half teaspoon of cinnamon
• 1/4 gram of saffron
• One teaspoon of salt