Moroccan Spice Marinade with Preserved Lemon (Tabil)
Let me tell you the story of this marinade, a treasure of Moroccan cuisine that captures the soul of souks and riads. Preserved lemon, an emblem of our culinary heritage, meets here a blend of warm spices where cumin and paprika dance with ras el hanout. You'll see, it transforms a simple chicken into a feast worthy of a celebration table. To guide you, know that the secret of good Moroccan cooking lies in the balance of spices. This marinade is versatile: perfect for your grills, your tagines, or even to coat potatoes before roasting. I promise, once you try it, it will become a staple in your kitchen! And if you're wondering where to find authentic ras el hanout, favor specialty stores or online shops that offer products imported from Morocco.
Ingredients
- Extra virgin olive oil150 ml
- Preserved lemon (rind)2 pieces
- Garlic4 cloves
- Sweet paprika2 teaspoons
- Ground cumin1 teaspoon
- Ground turmeric1 teaspoon
- Ras el hanout1 teaspoon
- Hot chili (optional)1 pinch
- Fresh cilantro1 bunch
- Salt1 teaspoon
Instructions
- 1
Wash the preserved lemon thoroughly, remove the pulp, and keep only the rind. Finely chop it.
- 2
Peel the garlic cloves and crush them with salt in a mortar.
- 3
Wash and roughly chop the fresh cilantro.
- 4
In a bowl, mix the olive oil, preserved lemon rind, crushed garlic, cilantro, all the spices (paprika, cumin, turmeric, ras el hanout), and chili if using.
- 5
Whisk vigorously until you get a homogeneous and fragrant marinade.
- 6
Use immediately to marinate meats, fish, or vegetables, or store in the refrigerator in an airtight jar for up to a week.
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