From Paula Wolfert's kitchen · Independent / cookbook author, Sonoma
blend · herb sauce
NATIONAL AWARD WINNERSablefield Chermoula
From a national-award-winning chef
Ratio
Ingredients
- GARLIC40 g
- PARSLEY15 g
- CILANTRO10 g
- LEMON ZEST6 g
- PAPRIKA10 g
- CHILE POWDER5 g
- CUMIN4 g
- OLIVE OIL240 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Cookbook author specializing in Mediterranean, North African, and Southwest France; James Beard Cookbook Hall of Fame. Couscous and Other Good Food From Morocco among landmark titles.
Originally published as Chermoula.
Adapted from a recipe published by Paula Wolfert in Paula Wolfert The Food of Morocco (NPR reprint).
FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Paula Wolfert The Food of Morocco (NPR reprint) (published as “Chermoula”). Full citation lives in Provenance.