CHER­MOULA PASTE

4

YOU Best Recipes: Braai - - Chicken -

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.

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