855- Chermoula / الشرمولة
A bunch of fresh cilantro sprigs (around 120 grams)
6 large garlic cloves (peeled)
5 teaspoons paprika
2 teaspoon ground cumin
1/2 teaspoon red hot chili pepper (to taste)
2 teaspoon salt
4 tablespoons olive oil
2 tablespoon fresh lemon juice
4 tablespoons water or saffron water
1- Place all the chermoula ingredients in a blender and mix until you get a smooth thick marinade.
2- Your marinade is ready to use for fish, chicken, or vegetables. You can place it in a jar and keep it in the fridge for 5 days.