Scott Snyder is chef-owner at Portland's incredibly popular Levant, where his signature chermoula, a classic, tangy-savory Moroccan condiment and sauce, is a best-seller. Marinate your favorite protein in this simple preparation, or use it as a finishing sauce (especially if freshly grilled sardines are involved).
Says the chef:
"I researched and have been making it for years at home. For the more adventurous, use a mortar and pestle to blend, otherwise a food processor works fine. Work your garlic to a paste, add herbs, spices and oils and finish with lemon juice. If you're using as a marinade instead of a sauce, thin the consistency with chicken stock. You can keep chermoula in the fridge in a sealed container topped with a layer of olive oil (like you would with pesto) in the fridge."
- 1 bunch parsley
- 1 bunch cilantro
- 10 cloves garlic
- 3 tablespoons paprika
- 2 tablespoons hot smoked paprika
- 2 teaspoons cayenne
- 1 tablespoon ground black pepper
- 3 tablespoons ground toasted cumin
- pinch of saffron
- 1/4 cup water
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1/4 cup capers
- 3 anchovies, cleaned and filleted
- Chop parsley, cilantro and garlic. Combine with paprika, hot smoked paprika, cayenne, black pepper, toasted cumin and saffron.
- Steep in water, lemon juice and olive oil. Add capers and anchovies.
- Blend with a food processor or mortar and pestle and serve.
Try out these recipes with sardines on Food Republic: