morrocan chermoula

Name: Morrocan Chermoula
Prep time: 15 min
Cuisine: Moroccan
Ingredients: 1 - red onion, chopped into small pieces; 4 clove(s) garlic; 1 bunch(es) cilantro, larger stems removed; 1 bunch(es) parsley, larger stems removed; 2 teaspoon(s) smoked paprika; 1 teaspoon(s) turmeric; 1/4 teaspoon(s) cayenne pepper; 1/2 cup(s) extra virgin olive oil; - juice of 1 lemon; 1 teaspoon(s) sea salt

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This is a great and truly all purpose seasoning. Your ahead of the flavor game if you use it on fish, fowl or any other table beast. I've also used it as a dip for cheese crackers and raw veggies.

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yield serving(s)

prep time 15 Min

method Blend

Ingredients For morrocan chermoula

1

red onion, chopped into small pieces
4 clove

garlic
1 bunch

cilantro, larger stems removed
1 bunch

parsley, larger stems removed
2 tsp

smoked paprika
1 tsp

turmeric
1/4 tsp

cayenne pepper
1/2 c

extra virgin olive oil
juice of 1 lemon
1 tsp

sea salt

How To Make morrocan chermoula

1
In a food processor, pulse red onion pieces and garlic until well chopped.

2
Add the rest of ingredients. Blend until only very small bits of onion are left.
3
Some people like to blend until smooth. I like the bits of onion and garlic. It gives it more zest in each bite.
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