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Tuesday, July 22, 2014
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Martinsville Bulletin, Inc.
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Martinsville, Virginia 24115
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Berry Elliott - Click for Website
MOROCCAN CHERMOULA
Sauces
Contributed by: Elizabeth Bailey
Ingredients:
  • About 1/2 cup fresh lemon juice, or 1/4 cup lemon juice and 1/4 cup red wine vinegar
  • 6 cloves garlic, very finely minced
  • 2 tsp. sweet paprika or pimentòn dulce
  • 2 tsp. ground cumin, toasted
  • 1/2 tsp. cayenne
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh cilantro
  • 1 cup extra-virgin olive oil, plus more if needed
  • Sea salt and freshly ground black pepper
  • Chopped preserved lemon (optional)
Mix the lemon juice, garlic, paprika, cumin and cayenne in a mixing bowl until smooth. Whisk in the parsley, cilantro and olive oil. Taste and add more oil if necessary and salt and pepper to taste. Sprinkle in a little preserved lemon if desired.
Source: “Mediterranean Fresh� by Joyce Goldstein
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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