Moroccan Chermoula Marinade

READY IN: 15mins
YIELD: 150 ml.
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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