Chermoula

Name: Chermoula
Prep time: 10 min
Total time: 10 min
Yield: makes 1.5 cups
Cuisine: North African
Ingredients: 1 cup sheep's milk yogurt; 3 tbsp extra-virgin olive oil; 1 cup loosely packed fresh cilantro, finely chopped; 1 cup loosely packed fresh flat-leaf parsley, finely chopped; 1 tsp grated lemon zest; 2 tbsp lemon juice; 1 garlic clove, grated; 2 tsp toasted cumin seeds; 0.5 tsp red pepper flakes; 0.5 tsp kosher salt; Pinch of freshly ground black pepper

A North African herb sauce of cilantro, parsley, lemon, cumin, and red pepper flakes folded into sheep's milk yogurt for a cooling, creamy counterpoint to grilled fish or meat.

From The Young Forever Cookbook

Prep: 10 min
Total: 10 min
Yield: makes 1.5 cups
Category: Sauce
Cuisine: North African

Nutrition (estimated)

per 1 tbsp

Calories: 30 kcal
Protein: 1 g
Fat: 3 g
Carbs: 1 g
Fiber: 0 g
Sugar: 0 g
Sodium: 50 mg

Ingredients

1 cup sheep's milk yogurt
3 tbsp extra-virgin olive oil
1 cup loosely packed fresh cilantro, finely chopped
1 cup loosely packed fresh flat-leaf parsley, finely chopped
1 tsp grated lemon zest
2 tbsp lemon juice
1 garlic clove, grated
2 tsp toasted cumin seeds
0.5 tsp red pepper flakes
0.5 tsp kosher salt
Pinch of freshly ground black pepper

Yogurt Cilantro Parsley Cumin

Instructions

Whisk yogurt, olive oil, cilantro, parsley, lemon zest and juice, garlic, cumin seeds, and red pepper flakes. Season with salt and pepper.
Store airtight in the fridge up to 5 days.