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Moroccan Chermoulah
Preparation info
- Difficulty
Easy
Appears in
By Merry White
Published 1974
This is another spicy Moroccan appetizer, which should be salty to “increase appetite.” It is a rich, peppery, and oily accompaniment for Syrian bread.
Ingredients
Method
Put all the ingredients into a saucepan and cook slowly for about 20 minutes, or until the peppers are tender. Spoon into a clean jar and refrigerate. Before serving, bring to room temperature and remove the garlic cloves.