Chermoula

Yields1 Serving
Cook Time10 mins

Chermoula is a common marinade used across Morocco to season and spice an array of dishes, from meats to tagines.

It's a combination of spices that pair beautifully to enhance any Moroccan inspired fare. I regularly marinate lamb using this mix, and sometimes chicken and fish - I've even brushed it over bread and toasted it.

It's a great one to have in your back pocket for when you want flavour but not effort.

Ingredients

2 garlic cloves (chopped)
2 tsp ground cumin
1 lemon (juice of)
½ tbsp red wine vinegar
1 tsp sweet paprika
1 small bunch of cilantro (coriander) (chopped)
2 tbsp extra virgin love oil
Salt & pepper

Directions

1

Blend to a smooth paste all the ingredients either in a pestle & mortar if you're up for the slog, or with a hand blender/food processor. Rub over the meat/fish/veggies and leave to do it's magic, covered in the fridge for anywhere between 30 minutes to overnight.

Ingredients

 2 garlic cloves (chopped)
 2 tsp ground cumin
 1 lemon (juice of)
 ½ tbsp red wine vinegar
 1 tsp sweet paprika
 1 small bunch of cilantro (coriander) (chopped)
 2 tbsp extra virgin love oil
 Salt & pepper

Directions

1

Blend to a smooth paste all the ingredients either in a pestle & mortar if you're up for the slog, or with a hand blender/food processor. Rub over the meat/fish/veggies and leave to do it's magic, covered in the fridge for anywhere between 30 minutes to overnight.

Chermoula