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Moroccan chermoula

By Abigail Donnelly
Full StarFull StarFull StarFull StarFull Star
Easy
10 minutes
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.