Mill City Cooks

Mint Charmoula

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

½ 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.

To use:

Toss with kebab meat 1-3 hours before grilling, broiling or roasting.

For Fish, brush up to 30 minutes before ready to cook.