Moroccan Flavour Bomb
Easy
Prep 15 min
This tasty and versatile Moroccan Flavour bomb is a little like a Chermoula. And it is a recipe for flavour you will want to always have on hand.
Chermoula or charmoula both atre correct. The name comes from the Arabic verb chermel which refers to rubbing or marinating something with a spice mix. In Morocco, the best and most authentic chermoula is one made with fresh herbs and garlic. This is a twist on the classic recipe where all of the ingredients are blended together to make a delicious savoury spice paste suitable for all vegetables, meats and grains.
Why not try my recipe for my Asian Inspired Flavour Bomb and My tasty Italian Flavour Bomb.
Ingredients
1 bunch of coriander, leaves, and stalks
1 tbsp fresh mint leaves, chopped
1 tbsp fresh parsley chopped
2 tbsp lemon juice or 1/4 of one of my delicious Preserved Lemons
3 tbsp olive oil
2 tbsp honey or pomegranate molasses
2 garlic cloves, minced
1 tsp fresh minced ginger
2 tsp ground cumin
1 tsp turmeric
1/4 tsp cinnamon ground
1/4 tsp cayenne pepper or chili – (optional)
Recipe Steps
- Either chop all the herbs, finely and combine them with the olive oil and spices or blend all the ingredients together in a small food processor or smoothie maker until a smooth paste.
- Place into an airtight container and store with a thin film of oil over the top. The paste can be frozen into small ice cubes trays and kept in the fridge for up to 6 months.
- Use the paste for marinades, dressings, adding to Tajines and casseroles, dips, hummus, vegetables, grains, and yoghurt or sour cream for tasty alternatives.