North African chermoula

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Chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking.

By Food24 November 03 2009
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Ingredients (11)

30.00 ml walnut oil
2.00 red onion — thinly sliced
3.00 garlic — cloves, crushed
10.00 ml cumin — ground
5.00 ml paprika
0.00 cayenne pepper
0.00 tinned tomatoes — crushed
0.00 coriander — large, handful,leaves and stems, chopped
0.00 flat-leaf parsley, chopped
0.00 lemon — juice only
0.00 sea salt and freshly ground black pepper
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Method:

Fry the onion in a hot pan with oil until translucent, then add the tomatoes, garlic and spices.
Stir to keep it from sticking.
Add 1/2 cup water and bring to the boil.
Reduce to a thick consistency, with the oil returning on the top.
Add the chopped coriander, parsley and the lemon juice.
Season to taste.



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