CHARMOULA (MOROCCAN HERB PASTE)
About 1 ½ cups
Charmoula’s consistency is between a chunky paste and a thick relish or sauce. It is traditionally used to flavor fish before or after cooking. We also like to pass it at the table as a condiment.
Stir together well in a small bowl:
- ⅓ cup finely chopped parsley
- ⅓ cup finely chopped cilantro
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, finely chopped
Grind to a fine powder in a spice mill, coffee grinder, or blender, or with a mortar and pestle:
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 12 white or black peppercorns
- 1 teaspoon red pepper flakes
- (Generous pinch of saffron threads)
Add the ground spices to the herb mixture along with:
- 1 medium onion, finely chopped
- 1 teaspoon hot or sweet paprika
- Salt to taste
- Cayenne pepper to taste
Stir together well. To store, transfer to a small jar and top with a thin film of:
- Olive oil
It will keep, covered and refrigerated, for 4 days.