Alex Lau
Serve any leftovers with grilled fish, or spoon into yogurt for a savory dip.
Published with permission from Zahav: A World of Israeli Cooking by Michael Solomonov (Houghton Mifflin Harcourt). Copyright © 2015
Recipe information
Yield
Makes about 2 cups
Ingredients
1
cup coarsely chopped fresh cilantro
1
cup coarsely chopped fresh parsley
2
teaspoons finely grated lemon zest
3
tablespoons fresh lemon juice
1
cup vegetable oil
1
garlic clove, finely grated
1
teaspoon ground cumin
Kosher salt
Need to make a substitution?
Preparation
Step 1
Pulse cilantro, parsley, and lemon juice in a food processor to a coarse paste. Add oil, garlic, lemon zest, and cumin and pulse just to combine; season with salt.
Step 2
Do Ahead: Chermoula can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
For 4 servings; 1/2 cup each: Calories (kcal) 490 Fat (g) 56 Saturated Fat (g) 8 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 1 Sodium (mg) 10