by Chef Nick Schneider
(adapted from The Contemporary Encyclopedia of Herbs and Spices, by Tony Hill)
This is a spice and herb paste from Morocco. Its seen in many different versions and it is used as both a pre-cooking marinade and a sauce-like condiment as well.
Make this ahead of time to allow the flavors to blend and onion flavors to mellow.
It can be used as a marinade for grilling meats, especially lamb, and fish.
Makes about 1.75 Cups
Ingredients½ cup chopped onion 3 cloves garlic 1 cup fresh spear mint ½ cup fresh cilantro ¼ cup paprika ¼ cup coriander seeds 2 t. ground tumeric 1 T. black peppercorns ½ t. cayenne pepper or more to taste ¼ cup olive oil Juice one lemon 1 T course sea salt
Combine the onion, garlic and herbs in a food processor and blend into a an even paste. Scrape down sides of bowl if necessary.
Put the dry spices and salt into a coffee mill (devoted spice grinder) and grind down. It doest not need to be a powder, a little texture is good. Add to paste.
Add lemon Juice and olive oil to the processor and pulse 5-6 times to combine.
Let it sit out at least one hour before using. Keeps one week in the refrigerator.
Toss with kebab meat 1-3 hours before grilling, broiling or roasting.
For Fish, brush up to 30 minutes before ready to cook.