Chermoula (North African — Herb Marinade and Sauce)

Ingredients

• 50g fresh cilantro, loosely packed
• 25g fresh Italian flat-leaf parsley, loosely packed
• 8g fresh mint, loosely packed
• 4 garlic cloves, peeled
• 2 preserved lemons (North African-style), rind only, excess salt rinsed away, cut into pieces
• 60ml extra-virgin olive oil (preferably Moroccan or Tunisian)
• 30ml fresh lemon juice
• 8g ground cumin
• 4g sweet paprika
• 2g sea salt
• 1g Aleppo pepper or red chilli flakes

Method

1. 1
   Roughly chop cilantro, parsley, mint, and garlic cloves; place in a food processor.
2. 2
   Add preserved lemon rind pieces and pulse until herbs are finely minced but not a paste.
3. 3
   Transfer to a bowl; whisk together olive oil, fresh lemon juice, cumin, and paprika in a separate vessel.
4. 4
   Pour dressing into herb mixture; fold to combine evenly.
5. 5
   Season with salt and Aleppo pepper; taste and adjust lemon juice and salt to preference.
6. 6
   Let chermoula rest 5 minutes for flavours to meld.
7. 7
   Use immediately as a marinade for fish or lamb (30 minutes–2 hours), or as a condiment on grilled meats and vegetables.
8. 8
   Keeps refrigerated in a sealed jar up to 4 days; stir before each use as oil and herbs separate.