Chermoula

Chermoula

By
From
The Hang Fire Cookbook
Makes
240g

This recipe is great slathered over lamb but it also works well with other meats. Swap the mint for fresh thyme or rosemary leaves if serving with pork, beef or chicken. We love chermoula on any grilled meats.

Ingredients

Quantity Ingredient
1 teaspoon cumin seeds
1 teaspoon fennel seeds
50g fresh coriander, with stalks
100g curly parsley, remove larger stalks
30g fresh mint leaves
3 garlic cloves, roughly chopped
150ml olive oil
3 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 freshly cracked black pepper
1/4 teaspoon fine sea salt

Method

  1. Put the cumin and fennel seeds in a frying pan and dry fry over medium heat, until the spices are lightly toasted and fragrant. Pound in a mortar and pestle (or use a spice grinder) and set aside.
  2. In a food processor, blitz the fresh herbs and garlic until they form a green paste, add the rest of the ingredients, including the toasted spices, and pulse-blend until you have a thick paste. Transfer to a sterilised jar (see recipe note) ready for use. If you refrigerate, allow the mix to come to room temperature first. It will keep in the fridge for up to 1 week.

Tags:
barbecue
BBQ
Southern
America
Deep South
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