1 tbl preserved lemon rind, rinsed thoroughly and chopped*
¼ cup fresh lemon juice
2 tsp smoked paprika
½ tsp cayenne
1 tsp cumin
2 tsp honey
⅓ - ½ cup olive oil**
Instructions
Combine all of the ingredients, except the olive oil, in a food processor and pulse until finely chopped.
With the processor on, drizzle in the olive oil.
Taste for seasoning and add salt, pepper, or more cayenne as needed.
Serve at room temperature or store in an airtight container in the fridge. It will keep for 3-4 days.
Notes
* if you do not have preserved lemons use the zest of 1 lemon ** if this is going to be a finished sauce, start by add ⅓ cup oil - you can always add more if you want it thinner if its a marinade you will likely need the full ½ cup or a touch more
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/chermoula/