Charmoula Spice Blend Food

CHERMOULA

Steps:

• Place all the ingredients in your K-Mojo DigiMaster's chopper attachment.
• Give the ingredients a blitz. If the mixture is too thick, add a splash of water to loosen it up.
• Use as a marinade for out of this world's lamb chops or as a refreshing sauce with vegetables or grilled fish.

CHERMOULA SPICE BLEND

Steps:

• Wash hands thoroughly.
• In a small skillet over medium-low heat, toast cumin, coriander seeds, and black pepper until very fragrant, about 5 minutes. Do not brown excessively.
• Place the toasted mixture in a small food processor or coffee/spice grinder and pulse to chop. Or use a mortar and pestle to crush seed mixture.
• Pour crushed seed mixture into a jar or container with a secure lid that will easily hold one cup. Add remaining spices and herbs. Screw the lid on the jar tightly or put the lid on the container. Shake well to thoroughly combine.
• Store in a dark, cool place and use as needed. It stays fresh and full of flavor for 6 months to a year.

CHERMOULA

Steps:

• Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
• Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.