×

We can up your game!

Become a Pitmaster Club member and you can become a better cook while we become a better website. Benefits include:

(1) No outside ads
(2) More recipes
(3) Access to The Pit forum and tons of info
(4) Email newsletter
(5) Video seminars with famous Pitmasters
(6) Comprehensive Temperature Magnet ($10 retail)
(7) Monthly Gold Medal Giveaways of expensive grills and smokers
(8) Support for Operation BBQ Relief
(9) Support for AmazingRibs.com
(10) No risk 90 day moneyback guarantee

Learn more about the Pitmaster Club

Nah, I don't need to become a better cook. Return to AmazingRibs.com

AmazingRibs.com BBQ Logo

Charming Charmoula Herb Paste

Charmoula (a.k.a. chermoula) is an all-purpose North African herb paste used as a marinade, sauce, relish, dip, and spread. It can be used as a sauce for meat or couscous or pasta, or as a spread on pita bread, or as a marinade. There are many different ways to prepare charmoula. Some are raw, some cooked, some coarsely chopped, some pureed.

There are five components to charmoula: olive oil, greens (usually cilantro or flat leaf parsley), acid (lemon juice or vinegar), aromatics (garlic, onions, shallots, leeks), and spices (such as ras el hanout).

Makes. 1 1/2 cups

Preparation time. 30 minutes

Ingredients

Zest of 1 lemon

1/2 cup freshly squeezed lemon juice (about 2 large lemons)

3/4 cup olive oil

1 cup cilantro leaves and flat leaf parsley, de-veined and lightly packed

6 cloves crushed garlic

1 teaspoon ras el hanout

1/4 teaspoon salt

1/4 teaspoon ground black pepper

About the cilantro and parsley. That's 1 cup total, your call on how much of each. If you can't find flat leaf parsley or cilantro, you can use basil, mint, other parsleys, and other mild herbs.

Method

1) Scrape off the zest of one of the lemons, just the thin yellow exterior, trying to not get the white pith, and add it to a bowl.

2) Cut the lemons in half and squeeze out the juice into a separate bowl. Then strain it into the bowl with the zest.

3) Chop the greens finely and add to the bowl. Add the rest of the ingredients to the bowl and stir. If you wish, you can add the whole thing to a food processor and puree it until smooth.

Return to top

Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

Return to top

Return to top

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, science, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to hundreds of barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

Brought to you by readers who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising. AmazingRibs.com is by far the most popular barbecue website in the world, still growing rapidly, and one of the 25 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Click here for analytics and advertising info.

© Copyright 2016 - 2016 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and fully protected by US copyright law unless otherwise noted. This means that it is a Federal crime to copy and publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get reprint rights, just click here. You do not need permission to link to this website.