City Palate

THE TRAVEL ISSUE -March April 2018



Sept/Oct 2012

From Andrew Hewson

Hewson uses up late season parsley and cilantro by making larger batches of this and freezing it in ice cube trays to use throughout the winter.

1 c. Italian parsley, roughly chopped

1 c. cilantro, roughly chopped

3 garlic cloves, chopped

1-1/2 t. paprika

1/2 t. ground cumin

2 T. lemon juice

1/4 c. olive oil

1/2 t. each salt and pepper

Combine all ingredients in a food processor and purée. Use the charmoula as a marinade for chicken, pork or flank steak. Marinate the meat for at least 3 hours.