Charmoula, delicious with any fish from bluefish to salmon, is the most commonly used blend of spice in the Moroccan cuisine. It can be used as the core seasoning for marinating, a base seasoning or both. Charmoula is very versatile and can be modified to suit the final desired usage, but invariably contains paprika, garlic, cumin and green coriander.
Here, we present you with a sample charmoula recipe to use in the recipes that call for it. To make it stronger, you can add a few inches of powdered cayenne.
5 cloves of garlic, peeled and chopped
2 tablespoons vinegar
4 tablespoons lemon juice
1 teaspoon paprika
¼ teaspoon cumin
1 ½ teaspoons salt
6 tablespoons freshly-chopped parsley
6 tablespoons freshly-chopped green coriander
Blend the herbs, garlic and vinegar until smooth. Put in a mixing bowl and stir in lemon juice, salt and spices. Mix together thoroughly and let sit for half an hour prior to use. Can be stored in the refrigerator for up to 7 days.