Moroccan Dipping Sauce

A Taste of the Kasbah

Preparation info
  • Makes

    ½ Cup

    • Difficulty


    • Ready in

      5 min

Appears in
Well Fed: Paleo Recipes for People Who Love to Eat

By Melissa Joulwan

Published 2011

  • About

I’ve yet to encounter a vegetable or grilled meat that wasn’t improved by a little drizzle of olive oil and herbs. These two sauces come from opposite sides of the planet but share one lovely characteristic: They make already good food even better. And they both provide a dose of healthy oils. It’s an international win-win.


  • juice of 2 lemons (about 1/4 cup)
  • 1 clove garlic, minced (about



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.

Gradually whisk in the oil, then stir in the fresh cilantro and parsley.