Chermoula
Thomas J. Story
Total Time 20 mins
AuthorDaniel Benhaim

This spicy, tangy sauce uses a wealth of fresh herbs and plays well with earthy dishes.

MAKES 2 CUPS

How to Make It

1

In a small pan over medium heat, toast cumin and coriander seeds until fragrant, about 2 minutes. Crush seeds with a mortar and pestle or spice grinder. In a medium bowl combine cumin, coriander, and the remaining ingredients and whisk until combined.

Ingredients

 1 tsp cumin seeds
 1 tsp coriander seeds
 1 cup finely chopped parsley
 ½ cup finely chopped mint
 2 tbsp chopped sage
 2 tbsp chopped thyme
 ½ cup chopped shallot
 ¼ cup minced garlic
 1 cup avocado oil
 ¼ cup sherry vinegar
 1 tbsp kosher salt
 1 tbsp colatura or fish sauce
 1 tsp black pepper
 1 tsp dried red chile flakes

Directions

1

In a small pan over medium heat, toast cumin and coriander seeds until fragrant, about 2 minutes. Crush seeds with a mortar and pestle or spice grinder. In a medium bowl combine cumin, coriander, and the remaining ingredients and whisk until combined.

Chermoula