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MOROCCAN DIPPING SAUCE – paleo recipe
Stav Kogan

MOROCCAN DIPPING SAUCE

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • juice of 2 lemons (about 1/4 cup)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika (sweet, hot, or smoked)
  • pinch ground cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup fresh cilantro leaves, minced (about 2 tablespoons)
  • 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)

Method
 

  1. 1.
  2. In a small bowl, whisk together the lemon juice, garlic, cumin, paprika, cayenne, and salt and pepper. Inhale and rejoice that you have a nose.
  3. 2. Gradually whisk in the oil, then stir in the fresh cilantro and parsley. You know how you could do that? Same directions, different ingredients. CHIMICHURRI SAUCE
  4. 2 tablespoons red wine vinegar
  5. 4 cloves garlic, minced (about 4 teaspoons)
  6. 1 teaspoon salt
  7. 1/4 teaspoon ground black pepper
  8. 1/2 teaspoon crushed red pepper flakes
  9. 1/2 cup extra-virgin olive oil
  10. 1 cup firmly packed fresh parsley leaves, minced (about 1/4 cup)
  11. 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)

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