Green charmoula from Mourad: New Moroccan: The Cookbook (page 91) by Mourad Lahlou

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Notes about this recipe

  • blepharisma on October 09, 2013

    This was delicious! I used it as a marinade on baked lamb chops, and added a bit more (uncooked) when serving. I used about half of the anchovies, but otherwise followed the recipe closely. Can't wait to try it on fish!

  • TrishaCP on June 10, 2013

    This is a potent umami-packed sauce that is amazing with grilled fish. Fresh herbs (mainly parsley and cilantro), garlic, preserved lemon, olive oil, and anchovies mainly- I did add extra herbs and some lemon juice to get the flavor profile I wanted (it was too salty otherwise). This will probably be my go to sauce for grilling this summer...but then again I haven't tried the Red Charmoula yet...

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