Charmoula

Is it freezing where you are yet? The weather hasn’t turned to winter here in St. Louis and I’m counting my lucky stars because I can probably eek a few more grilling meals out of 2011. If you still have the luxury of fall weather, you need to make Charmoula.  

 

Char what? I know. It’s probably not something you’ve heard of. I hadn’t either, but an article on The Kitchn caught my attention. A little online research yielded some raving reviews, including one guy who claimed he’d eat this spice mixture on just about anything.

 

 

After one experience with this addictive substance I have to agree. I would spread this intoxicating medley over any grilled meat or any starch. I should have called this post “Liquid Crack.” The mix is unlike anything I’ve made at home. The flavors are intense and complex and totally exotic.

Just make it. You’ll see. It will totally be worth the discomfort of cold weather grilling… at least that’s what I’m going to tell Hubster.

 

 

Charmoula
Slightly modified from the LA Times Charmoula

4 garlic cloves
1 Tbsp ginger
½ cup parsley
⅓ cup cilantro
1 lemon
2 tsp sweet Spanish paprika
1 pinch cayenne powder
2 tsp ground cumin
1 dried bay leaf
½ cup olive oil
¼ tsp salt

Mince garlic and ginger. Add to a mortar and pestle and grind to a paste. Chop parsley and cilantro and add to bowl. Zest lemon into bowl. Mash ingredients together. Juice lemon and add to bowl, stirring to combine. Add paprika, cayenne and cumin to bowl. Crumble bay leaf and add to bowl. Grind to incorporate. Slowly add olive oil, stirring to combine. Season with salt. Cover and refrigerate for at least 24 hours.

Serve over grilled chicken (or pork… or shrimp… or roasted potatoes…)

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