City Palate

Summer in the City Palate - July August 2017

Charmoula
Charmoula.html

Charmoula

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.


Poultry