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fresh Italian parsley

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Moroccan chermoula

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Moroccan chermoula

2 minutes

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Moroccan chermoula

By Abigail Donnelly

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 minutes

Ingredients

3 T ground coriander
2 t ground cumin
1 t smoked paprika
1/4 t cayenne pepper
1/2 t tumeric
2 cloves garlic, chopped
30 g fresh coriander
30 g fresh Italian parsley
1 T fresh ginger, grated
1 T lemon juice
1 T olive oil
Salt, to taste

Method

Toast the coriander and cumin lightly in a frying pan.

Add to all the remaining ingredients and blend until smooth.

Keep in a glass jar in the fridge for a few weeks.