Chermoula

Name: Chermoula
Yield: Makes 200 ml
Cuisine: Moroccan
Ingredients: ½ teaspoon saffron threads; 2 large dried chillies; 1 red onion, minced; 50 ml fresh lemon juice, strained; 1 teaspoon cumin seeds; 1 teaspoon sea salt; 1 cup coriander leaves, finely chopped; 1 cup parsley leaves, finely chopped; 125 ml olive oil; 2 teaspoons minced garlic; ½ teaspoon ground paprika; ½ teaspoon freshly ground black pepper; ½ teaspoon freshly ground cinnamon

Preparation info

Makes
200 ml

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

A distinctive Moroccan marinade that adds a depth of spicy herbaceous flavour and character to fish, meats and vegetables.

Ingredients

1 teaspoon cumin seeds
2 large dried chillies
½ teaspoon

Africa
Morocco
Spice Mix
Gluten-free
Spicy
Vegan
Mediterranean

Method

Dry-roast the cumin seeds and dried chillies separately over gentle heat until fragrant. Cool, then grind to a fine powder. Place the saffron threads and lemon juice in a small pan, then bring slowly to simmering point to bring out the colour and flavour. Cool, then mix all the ingredients together. Refrigerate for up to 2 days.