In the kitchens of Morocco and North Africa, richly spiced charmoula is a traditional simmering sauce for poultry and fish. Our classic version of this savory red sauce was developed exclusively for us by Moroccan-born chef Mourad Lahlou, owner of San Francisco's award-winning Aziza restaurant. It incorporates a classic blend of tomatoes, olive oil, lemon juice, herbs and peppery spices. Traditionally used in tagines, charmoula also works well as a braising sauce for poultry, lamb, meatballs, fish and shrimp-or try it as a poaching sauce for eggs. 21 oz. Made in USA. A Williams-Sonoma exclusive.
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