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Chermoula Yoghurt

Ingredients

4 Garlic cloves

1 Small red onion

Small handful coriander

2 Tsp (10ml) ground cumin

1 Tsp (5ml) paprika

1 Small chilli, deseeded

1/3 cup (80ml) olive oil

Juice of 1 lemon

Salt and milled pepper

1/2 Cup (125 ml) full cream yoghurt

1 Tbsp (15 ml) chutney

Method

Blend all chermoulah ingredients together, except yoghurt.

This chermoulah can be kept in the fridge for up to two weeks and used as a marinade or sauce for fish, chicken or meat.

To make the yoghurt dipping sauce, stir 1/4 cup of chermoulah into 1/2 cup full cream yoghurt and a splash of chutney to taste.

Makes about 1 cup.

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