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.
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)