Moroccan Chermoula Marinade |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Chermoula is an ancient, but fashionable marinade, which varies in ingredient content from one Moroccan kitchen to the next. Ingredients:
1 tablespoon cumin seed |
1 tablespoon coriander seed |
2 teaspoons ground cinnamon (or a 10cm stick cinnamon) |
3 garlic cloves, chopped |
6 parsley sprigs, finely chopped (thick sprigs) |
6 coriander sprigs, finely chopped (cilantro, thick sprigs) |
2 teaspoons ground sumac (or zest of 1 large lemon) |
1 tablespoon mild paprika |
2 tablespoons honey |
3 tablespoons light olive oil |
1 teaspoon fresh ground black pepper |
Directions:
1. Heat a frying pan and dry-fry the cumin and coriander seeds with the cinnamon until aromatic. Grind with a pestle and mortar, or in a spice grinder. Then either put all the ingredients in a blender and whiz them up, or pummel the whole lot in the pestle and mortar, adding one ingredient at a time in the above order. Keeps well, refrigerated for a week.
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