Creamy Chermoula

I made this sauce as a garnish for a soup I was making. I wanted to make a Moroccan Harira stew, and chermoula is a classic component. It is a North African sauce/marinade/condiment, etc. that is similar to chimichurri, but not as forward. The reason for this is that chermoula gets it's acid from lemons, or preserved lemons instead of vinegar. Additionally it's warmth comes from softer chili flavors, like paprika or smoked paprika instead of spicy chili peppers.

I wanted to make this to go with my soup because it has a subtle floral flavor, with warm undertones. I decided I wanted a different take on it, so I changed it up a bit by using Greek yogurt as the base, and making a creamy version.

The end result was a bright, floral sauce, that is tangy but sweet and warm. After I made this sauce, I began using it for salads, tacos, and really anything else that needed a bit of elevation in it's flavor. This is a great tweak to a classic chermoula recipe, that gives you a richer bodied sauce.

Enjoy.

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Ingredients

• Greek yogurt 1 cup

• ras el hanout 1 T

• cilantro, picked, leaves and stems reserved 1 oz

• parlsey, picked, leaves and stems reserved 1 oz

• garlic, smashed 3 cloves

• preserved lemon 4 slices

• extra virgin olive oil 1/4 cup

• crushed red pepper 1 tsp

Method of Procedure

1. Prepare your mise en place.

2. Add your stems, spices, garlic, lemon, oil and pepper into your blender and blend until smooth.

3. Once blended add your yogurt and leaves. Blend until smooth and season to taste.