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Claudia Roden's Chermoula ( Moroccan marinade)


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Ingredients

  • 1 bunch of flat leaved parsley
  • 1 bunch of coriander
  • 6 garlic cloves
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp sweet paprika
  • Pinch of g round red chillies
  • 150 ml lemon juice, lime juice or wine vinegar
  • 150 ml EVOO
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    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Place the garlic, parsley and coriander (including roots and stems)in the TM and chop finely
    Add all other ingredients and mix on speed 7 for 10 seconds.
    Allow the flavours to gather for an hour or so before using or store in a glass jar in the fridge: it remains fresh and vibrant for many days.

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Tip

This sauce can be used as a marinade - especially for fish-  or as an excellent barbeque sauce, a dip for roasted vegetables or bread, a binding for potato salad or chunky chicken salad, or a sauce over kebabs.
If using as a  marinade, leave for an hour or overnight. Try it


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Comments

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  • Margaret, thank you for

    Submitted by macfarrell on 18. January 2014 - 00:36.

    Margaret, thank you for posting this recipe conversion. im a fan of claudia roden and have one of her books, so when i searched on recipe community for chermoula, your post was the obvious choice. delicious! i didnt have enough parsley or lemon....out of season... so added extra fresh coriander and used a combination of lemon juice and white wine vinegar.  worked a treat  tmrc_emoticons.)

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