Ingredients
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1
-
1/2
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2
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4 - 6
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1/2
-
1/2
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1/2
-
1
-
-
-
-
-
-
-
Directions
Charmoula for Suspicious Fish, Where I live is situated 500 miles from the ocean, so you never really know how fresh the fish is That’s why the Moroccans invented chamoula — a sort of powerfully spiced salsa that covers up the taste of travel-weary fish Does wonders for flavorless factory-farmed chickens, too This recipe is from the amazing Joyce Goldstein Buy the good paprika — the kind in tins And use fresh parsley, fresh lemon juice, and fresh cilantro , I love Shermoula, and there are so many variations on it So I added to your recipe some of our favorites from others: tomatoes, onion, brown sugar and topped with chopped almonds I wasn’t sure how many people the 2 cups would feed (you might want to include that), so I scaled back a lot, but not the same scale for every ingredient (for example, I did half the parsley/cilantro, but only one TBSP of the oil for 2 people) Despite that, the flavor is really awesome!, Where I live is situated 500 miles from the ocean, so you never really know how fresh the fish is That’s why the Moroccans invented chamoula — a sort of powerfully spiced salsa that covers up the taste of travel-weary fish Does wonders for flavorless factory-farmed chickens, too This recipe is from the amazing Joyce Goldstein Buy the good paprika — the kind in tins And use fresh parsley, fresh lemon juice, and fresh cilantro
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Steps
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1
Done
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Combine All Ingredients in a Bowl and Stir to Blend. (i Sometimes Use the Food Processor, If I'm Feeling Lazy. Only Issue Is That It Can Over-Processed Parsley and Cilantro.). |
