SpicesInc.com - Charmoula

Charmoula

Charmoula
Chermoula or charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.

1 tablespoon ginger, minced
4 garlic cloves, minced
1/3 cup parsley, chopped
1/2 cup cilantro, chopped
Juice of one lemon
Zest of one lemon
2 teaspoons Spanish Paprika
2 teaspoons Ground Cumin
1 Bay Leaf
Pinch of Saffron
Pinch of Cayenne Pepper Medium Heat
1/2 cup olive oil
1/4 teaspoon Sea Salt

Directions:
1. Using a food processor or a mortar and pestle, grind the ginger and garlic to a paste.
2. Add parsley, cilantro, and lemon zest and coarsely mash and stir in the lemon juice.
3. Stir in the paprika, cumin, bay leaf, saffron and cayenne, grind to incorporate.
4. Slowly pour in the olive oil while blending to form an emulsion and then stir in the salt.
5. Cover and refrigerate at least 1 day before using.
6. Store in an airtight jar or plastic bag in the refrigerator for up to one week.

Yield: 1 cup


Ground Cumin	Saffron	Cayenne Pepper Medium Heat	Sea Salt
Bay Leaf