Chermoulla is a popular Moroccan spice paste. It add fantastic flavour to meat, chicken or fish. It is also readily available in many supermarkets and delis these days, but it’s easy to prepare and is much better if prepared fresh.
Blend or process 4 cloves of garlic, 5 ml lemon zest, 5 ml ground cumin, 5 ml ground paprika, 5 g fresh ginger, 80 ml nut oil, 1 medium red onion, a handful each of fresh parley and fresh coriander until smooth.
Keep the paste in the fridge for up to 2 weeks.