This traditional Moroccan spice paste is perfect for slow cooking, grilling, barbecuing and marinating.  Fragrant, spicy and fresh it is perfect with red meat, chicken and fish.  I actually double the batch and freeze half for next time.


Prep time:  10 Minutes             Cooking time:  2  Minutes               $  Low Budget


Makes 1 cup (approximately)


11/2 tsp of cumin seeds

1 tsp of coriander seeds

1 brown onion, coarsely chopped

1/4 cup of lemon juice

1/2 cup of chopped, fresh coriander

1/2 cup of chopped, fresh continental parsley

2 cloves of garlic, roughly chopped

2 tsp of grated ginger

1 tbs of paprika

2 tsp of ground turmeric

1/4 tsp of cayenne pepper

Sea salt and cracked pepper

1-2 tbs of water


Place the cumin and coriander seeds in a dry pan and heat until fragrant and the seeds start to pop slightly.


Place the coriander, parsley, seeds, lemon juice, onion, garlic, ginger, paprika, turmeric and cayenne pepper in a small food processor, season with salt and pepper and pulse until you have a fine paste adding a little water if needed.  Store in a jar in the fridge for up to two weeks or freeze in a zip lock back for up to 3 months.