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Receta Charmoula
by J. Larkin

Charmoula

Great marinade for meaty fish (tuna, sword, mackeral etc.), lamb and game meats.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: España Spanish
  Raciónes: 2 cups

Va Bien Con: Tuna, sword, lamb etc

Wine and Drink Pairings: Gewurtzraminer, wheat beer

Ingredientes

  • Paprika, ground 1 Tablespoon
  • Cayenne, ground ½ teaspoon
  • Cumin, ground 2 Tablespoons
  • Garlic cloves, minced 4 cloves
  • Lemon juice ½ cup
  • Olive oil, pure ½ cup
  • Salt, sea 1 ½ teaspoons
  • FGBP 1 ½ teaspoons
  • Parsley, rough chopped ½ cup
  • Cilantro, rough chopped ½ cup

Direcciones

  1. Toast all dry spice together until aromatic
  2. Plave toasted spices, garlic, oil and lemon juice together in food processor and puree.
  3. Add salt and pepper and place in a clean dry container with a lid.
  4. Mix marinade with freshly chooped parsley and cilantro as needed.
  5. Place protein in a gallon ziplock bag, add Charmoula and allow to sit refrigerated prior to cooking.