OK some yummy Moroccan marinade and snack...
makes about 3 cups
1 tablespoon dried curshed chilli
1 tablespoon sweet paprika
1 teaspoon chopped fresh ginger
1/e teaspon saffron threads
2 onions, diced
2 bay leaves
1 tablespoon ground cumin
2 garlic cloves (or more) chopped or minced
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh coriander (cilantro)
1/2 preserved lemon, skin only, washed in water
1/2 cup/4 fl oz olive oil
juice 1/2 lemon
Mix all the ingredients together thoroughly (I mash it up with a mortar and pestle) and leave for half an hour prior to use. The charmoula can be stored in the refridgerator for up to 7 days.
Use this marinade for coating fish or meat.