Charmoula Marinade

Name: Charmoula Marinade
Ingredients: 3/4 cup minced cilantro leaves; 3/4 cup minced Italian Parsley leaves; 3/4 cup fresh lemon juice; 3 preserved lemon quarters; 4 teaspoons paprika; 1 teaspoon cayenne pepper; 2 teaspoon ras el hanout (recipe follows); 2 teaspoons ground cumin; 2 teaspoons salt; 3 cloves garlic peeled and crushed; 3/4 cup olive oil; RAS EL HANOUT - makes 1/4 cup; 3 dried bay leaves; 1 1/2 teaspoons dried thyme; 1 1/2 teaspoons white peppercorns; 1 1/2 tablespoons crumbled whole nutmegs (wrap in paper towel and bash with a small pan); 1 cinnamon stick, broken in pieces; 1 1/2 teaspoons whole cloves; 1 1/2 teaspoons ground ginger

19 ingredients

1 steps

Ingredients

3/4 cup minced cilantro leaves
3/4 cup minced Italian Parsley leaves
3/4 cup fresh lemon juice
3 preserved lemon quarters
4 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoon ras el hanout (recipe follows)
2 teaspoons ground cumin
2 teaspoons salt
3 cloves garlic peeled and crushed
3/4 cup olive oil
RAS EL HANOUT - makes 1/4 cup
3 dried bay leaves
1 1/2 teaspoons dried thyme
1 1/2 teaspoons white peppercorns
1 1/2 tablespoons crumbled whole nutmegs (wrap in paper towel and bash with a small pan)
1 cinnamon stick, broken in pieces
1 1/2 teaspoons whole cloves
1 1/2 teaspoons ground ginger

Directions

1

{"0":"CHARMOULA","1":"Mix all the ingredients together in a bowl.","3":"For eight 8 ounce halibut fillets, use 1\/2 cup marinade and roast them on a parchment lined sheet pan for 10 minutes at 350 degrees.","5":"RAS EL HANOUT","6":"Combine all the ingredients in a spice grinder and blend until fine. Rub the mixture through a sieve and store in an airtight container, out of bright light. It will stay potent for 6 weeks."}