morrocan chermoula

review
Private Recipe by
Annacia *
Moose Jaw, SK

This is a great and truly all purpose seasoning. Your ahead of the flavor game if you use it on fish, fowl or any other table beast. I've also used it as a dip for cheese crackers and raw veggies.

yield serving(s)
prep time 15 Min
method Blend

Ingredients For morrocan chermoula

  • 1
    red onion, chopped into small pieces
  • 4 clove
    garlic
  • 1 bunch
    cilantro, larger stems removed
  • 1 bunch
    parsley, larger stems removed
  • 2 tsp
    smoked paprika
  • 1 tsp
    turmeric
  • 1/4 tsp
    cayenne pepper
  • 1/2 c
    extra virgin olive oil
  • juice of 1 lemon
  • 1 tsp
    sea salt

How To Make morrocan chermoula

  • 1
    In a food processor, pulse red onion pieces and garlic until well chopped.
  • 2
    Add the rest of ingredients. Blend until only very small bits of onion are left.
  • 3
    Some people like to blend until smooth. I like the bits of onion and garlic. It gives it more zest in each bite.
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