This is my version of a popular marinade and sauce found all over northern Africa, particularly Morocco, Algeria, and Tunisia. Used as a marinade for fish, meat, and vegetables, it is also used as a dip.
INGREDIENTS:
4 cloves of garlic, peeled and de-germed ½ cup cilantro small, tender sprigs ½ cup flat leaf parsley leaves (some stems are okay) 2 teaspoons cumin, freshly ground 1-2 teaspoons paprika Zest of 1 lemon, finely minced Juice of 1 lemon ½ to 2 teaspoons cayenne pepper (how hot do you like it?) 1 cup olive oil
METHOD:
Put everything in the blender except the olive oil.
Puree coarsely.
Once roughly pureed, stream the oil into the blender in a thin stream with the motor running, just until a thick paste-like texture is achieved.
Use as a marinade for fish, chicken, or meat.
Keeps in the refrigerator, tightly sealed, for a week.
Chef’s Notes:
As this is such a popular part of North African cuisine, there are many variations. Some use dried parsley, others use salt preserved lemons. Some recipes use roasted garlic, and some employ green onions. Although this is considered the
topping for fish in Morocco, it is great on so many other things such as roasted vegetables or as a dip. It is also used as a marinade and a glaze.
Yield: Around 1 cup
Source: Chef Andrew Cohen
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