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Moroccan Chermoula Marinade

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Ingredients

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	1 tablespoon cumin seed
	1 tablespoon coriander seed
	2 teaspoons ground cinnamon (or a 10cm stick cinnamon)
	3 garlic cloves, chopped
	6 parsley sprigs, finely chopped (thick sprigs)
	6 coriander sprigs, finely chopped (cilantro, thick sprigs)
	2 teaspoons ground sumac (or zest of 1 large lemon)
	1 tablespoon mild paprika
	2 tablespoons honey
	3 tablespoons light olive oil
	1 teaspoon fresh ground black pepper

Nutritional information

3.9

Calories

2 g

Calories From Fat

0.3 g

Total Fat

0 g

Saturated Fat

0 mg

Cholesterol

0.2 mg

Sodium

0.3 g

Carbs

0.1 g

Dietary Fiber

0.2 g

Sugars

0 g

Protein

135g

Serving Size

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Moroccan Chermoula Marinade

Name: Moroccan Chermoula Marinade
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3-4
Cuisine: American
Ingredients: : 1; : 1; : 2; : 3; : 6; : 6; : 2; : 1; : 2; : 3; : 1

Features:

Cuisine:

American

It's no surprise this is my favorite recipe. What was a surprise was the addition of honey! used local honey and as others mentioned the sweetness balances nicely with the spices. We served the chermoula on baguetts slices, pita crisps and as a scrambled egg topping. Loved this version! Prepared for the FYC tag game.

35 min
Serves 3
Easy

Ingredients

Directions

Moroccan Chermoula Marinade, Chermoula is an ancient, but fashionable marinade, which varies in ingredient content from one Moroccan kitchen to the next , It’s no surprise this is my favorite recipe What was a surprise was the addition of honey! used local honey and as others mentioned the sweetness balances nicely with the spices We served the chermoula on baguetts slices, pita crisps and as a scrambled egg topping Loved this version! Prepared for the FYC tag game , Mmmmm, great taste in a jar I mixed it into ground beef yesterday along with some cracker crumbs and an egg to make some wonderful meatballs I really like that it doesn’t make a quart, it’s so easy and made with things that I usually have in store We have a keeper

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Steps

Done

Heat a Frying Pan and Dry-Fry the Cumin and Coriander Seeds With the Cinnamon Until Aromatic. Grind With a Pestle and Mortar, or in a Spice Grinder. Then Either Put All the Ingredients in a Blender and Whiz Them Up, or Pummel the Whole Lot in the Pestle and Mortar, Adding One Ingredient at a Time in the Above Order. Keeps Well, Refrigerated For a Week.