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Chermoula Sauce

The recipe for this sauce, seen here with Indian spiced lamb wraps, is courtesy of acclaimed actress Ellen Burstyn.

  • Yield: Makes about 1/2 cup
Chermoula Sauce

Source: The Martha Stewart Show, October Fall 2008


  • 1/2 teaspoon salt
  • 2 cloves garlic, chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly ground cumin seeds
  • Cayenne or dried red pepper (optional)
  • 2 tablespoons very finely chopped fresh cilantro
  • 2 tablespoons very finely chopped fresh flat-leaf parsley
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lemon


  1. Place salt, garlic, paprika, cumin seeds, and cayenne or dried red pepper, if using, in a mortar and grind together using a pestle. Transfer mixture to a small bowl and stir in cilantro, parsley, oil, and lemon juice. Use immediately or store in an airtight container, refrigerated, up to 1 day.

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