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Discussion Starter · #1 ·
I'm looking for 3 or 4 recipes for charmoula to see if there is a consistency of ingredients accross the board.

Also, what are you using it for?
TIA

My recipe is
2 cloves of garlic, finely chopped
1 teaspoon ground cumin (I dry toast mine)
1 teaspoon mild paprika
a pinch of cayenne, or hot paprika
1 cup chopped flat leaf parsely
1 cup chopped cilantro
3 tablespoons fresh lemon juice
zest of one lemon
1/2 cup exoo
S&P to taste.

Combine all ingredients and let infuse for at least one hour, I don't use a blender for this because I love the colors and texture of it done by hand.
 

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Discussion Starter · #3 ·
Welcome pattycake!!

XVOO and EVOO

EXTRA VIRGIN OLIVE OIL :)

I have to stop doing that, your not the first to ask me about it
 

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Discussion Starter · #6 ·
Hi Pattycake,

It's a Moroccon blend used with many types of tagra (a variation of tagine) the Tagra is the vessel in which the items are cooked.

as is the tagine, both are beautiful pottery made in Tangier, Tetuan and Chaouen.
cc
 
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