CHERMOULA PASTE

4

This spicy North African paste is more fragrant than hot. It’s especially good with lamb, beef, chicken and fish.

MAKES ABOUT 260 ml

125 ml (½ c) each fresh coriander and fresh parsley, chopped

4 garlic cloves, crushed 30 ml (2 T) grape vinegar 80 ml (¹⁄₃ c) lemon juice 2 ml (½ t) each ground cumin and chilli powder

7 ml (1½ t) paprika pinch of salt olive oil

Process all the ingredients except the olive oil in a food processor to form a paste. Dish into an airtight container and pour a layer of olive oil on top. Store in the fridge. When using, add olive oil to a little of the paste and spread on the meat.