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I was researching “Chermoula” for a  fish recipe and came across this thread.

The recipe I am using is the following:

4 garlic cloves (grounded half)

3 tsp cumin seeds (grounded half)

4 coriander seeds (grounded half)

2 tbsp pimenton dulce ( sweet smoked paprika)

1 tsp cayenne

3 ½ oz red wine vinegar ( about 100 ml)

½ cup fresh coriander (finely cut)

1/3 cup fresh parsley (finely cut)

freshly squeezed lemon ( I use 4 lemons)

1/3 evoo

S & P

Some like to ground up all or none (depending the dish)  , I have put this in a container to stand for awhile
 
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