Ingredients
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1
-
3
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1/4
-
-
-
-
-
-
Directions
Chermoula, Chermoula is a North African marinade, used especially for fish It also makes a great dipping sauce or salad dressing This recipe has plenty of tang and has been adapted from one by Julie Le Clerc use coriander (cilantro) rather than parsley and Lee Kum Kee’s Chili Garlic Sauce rather than a small red chili I like the end product so much that I can eat it with a spoon Yummo!, Used fresh parsley and a small pinch of dried chilli powder Used to marinate lamb chops This is the third time I have made this recipe and its always a delight to eat
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Steps
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1
Done
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Pound All Ingredients Together in a Large Mortar and Pestle or Buzz in a Food Processor. You Want a Rough-Textured Paste. Note: use All the Coriander Stems. |
|
2
Done
|
Chermoula Will Keep Several Days in the Fridge. |
