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Chermoula - Morocco

Moroccan chermoula is excellent for adding some intense herbaceous flavor and spice to seafood dishes, but it can also be used to flavor meats, poultry or cooked veggies. Often used as a marinade or relish, it's found in multiple North African cuisines (Algerian, Tunisian, Libyan), and recipes vary from region to region. The Moroccan version is intensely flavored and typically made with parsley, garlic, cumin, paprika and olive oil in a mortar and pestle, although it can also be made in a blender.

Ingredients:

• 1 bunch cilantro, thick stems removed
• 1 bunch parsley, thick stems removed
• 3 garlic cloves, peeled and degermed
• Salt and pepper, to taste
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp Cayenne pepper (or less for a milder taste)
• 1 lemon, juiced
• 4 tbsp olive oil

Instructions:

1. Add the herbs and garlic to a blender or food processor, and finely chop them. Season with salt and pepper to taste
2. Add the cumin, paprika, Cayenne pepper (or less for a milder taste). Blend to combine.
3. Add the lemon juice and olive oil, then mix again until everything is well combined. Store in the fridge until ready to use.