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  • 0.5 bunch italian parsley roughly chopped

  • 0.5 bunch coriander roughly chopped

  • 2 spanish onions peeled and roughly chopped

  • 4 cloves garlic

  • 1 teaspoon ground coriander

  • 2 teaspoons ground cumin

  • 1 teaspoon ras el hanout

  • 1.5 teaspoons ground turmeric

  • 1 teaspoon chilli powder

  • 1 teaspoon smoked paprika

  • 2 teaspoons sea salt

  • 2 fresh lemons juiced

  • olive oil


  • 1.

    Simply place all ingredients into a tall slim stainless steel or firm plastic container (about 2 litre capacity is best) and blend until it is a rough paste with a stick blender.

  • 2.

    If making the chermoula ahead of time, transfer it to an airtight container and pour a thin layer of olive oil on the top. Seal and place in the fridge.

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Posted by Isabelle9Report
its good as a marinade on chicken & fish
Posted by MW219Report
what is ras el hanout