Moroccan Chermoula Marinade

• 1 tablespoon cumin seed
• 1 tablespoon coriander seed
• 2 teaspoons ground cinnamon (or a 10cm stick cinnamon)
• 3 garlic cloves, chopped
• 6 parsley sprigs, finely chopped (thick sprigs)
• 6 coriander sprigs, finely chopped (cilantro, thick sprigs)
• 2 teaspoons ground sumac (or zest of 1 large lemon)
• 1 tablespoon mild paprika
• 2 tablespoons honey
• 3 tablespoons light olive oil
• 1 teaspoon fresh ground black pepper

1. Heat a frying pan and dry-fry the cumin and coriander seeds with the cinnamon until aromatic. Grind with a pestle and mortar, or in a spice grinder. Then either put all the ingredients in a blender and whiz them up, or pummel the whole lot in the pestle and mortar, adding one ingredient at a time in the above order. Keeps well, refrigerated for a week.

cumin, coriander seed, ground cinnamon, garlic, parsley sprigs, coriander sprigs, ground sumac, paprika, honey, light olive oil, fresh ground black pepper

Taken from www.food.com/recipe/moroccan-chermoula-marinade-502545 (may not work)