Charmoula (Moroccan HERB Paste)
About 1 ½ cups Charmoula’s consistency is between a chunky paste and a thick relish or sauce. It is traditionally used to flavor fish before or after cooking. We also like to pass it at the table as a condiment.
Ingredients
- ⅓ cup finely chopped parsley
- ⅓ cup finely chopped cilantro
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, finely chopped
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 12 white or black peppercorns
- 1 teaspoon red pepper flakes
- (Generous pinch of saffron threads)
- 1 medium onion, finely chopped
- 1 teaspoon hot or sweet paprika
- Salt to taste
- Cayenne pepper to taste
- Olive oil
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ⅓ cup finely chopped parsley
- ⅓ cup finely chopped cilantro
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, finely chopped
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 12 white or black peppercorns
- 1 teaspoon red pepper flakes
- (Generous pinch of saffron threads)
- 1 medium onion, finely chopped
- 1 teaspoon hot or sweet paprika
- Salt to taste
- Cayenne pepper to taste
- Olive oil
Let's Cook
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Step 1.
Stir together well in a small bowl: ⅓ cup finely chopped parsley; ⅓ cup finely chopped cilantro; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 garlic cloves, finely chopped
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Step 2.
Grind to a fine powder in a spice mill, coffee grinder, or blender, or with a mortar and pestle: 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 12 white or black peppercorns; 1 teaspoon red pepper flakes; (Generous pinch of saffron threads)
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Step 3.
Add the ground spices to the herb mixture along with: 1 medium onion, finely chopped; 1 teaspoon hot or sweet paprika; Salt to taste; Cayenne pepper to taste
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Step 4.
Stir together well. To store, transfer to a small jar and top with a thin film of: Olive oil
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Step 5.
It will keep, covered and refrigerated, for 4 days.