Use this traditional Moroccan rub to flavour fish or seafood.
- Place all ingredients in a processor. Season with salt.
- Process, scraping down edges with a spatula, until almost smooth.
Chermoula paste
- 2 garlic cloves, chopped
- 1 small brown onion, chopped
- 1/3 cup fresh coriander leaves
- 1/3 cup fresh flat-leaf parsley leaves
- 1 tbsp ground cumin
- 2 tsp mild paprika
- 1/2 tsp ground cinnamon
- 1 pinch cayenne pepper
- 1 tbsp lemon juice
- 1 tbsp olive oil
You may need it
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