Moroccan Chermoula Marinade

Chermoula is an ancient, but fashionable marinade, which varies in ingredient content from one Moroccan kitchen to the next.

• Ready In: 15 mins
• Yields: 150 ml.

Ingredients

• 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

Directions

1. 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.