Chermoula

Place the garlic cloves in a mortar with the salt. Pound with a circular and downward motion until the garlic breaks down completely into a sticky, smooth paste — the salt acts as an abrasive, drawing out the garlic's moisture and accelerating the process. This should take about 90 seconds of sustained effort. The paste should show the faint translucency of crushed raw garlic with no visible fibrous strands.

Add the cilantro and parsley to the garlic paste in the mortar and pound together — the herbs will release their oils quickly and the mixture will turn bright green almost immediately. Add the ground cumin, paprika, cayenne, and lemon zest. Continue pounding and working the pestle, alternating between crushing and stirring motions. The goal is a coarse, fragrant paste: not a smooth puree, but not a rough chop either — something with visible herb texture and fully integrated spices. If the mortar is too small, transfer to a food processor and pulse briefly, being careful not to over-process.

Add the lemon juice and olive oil to the herb and spice paste. Fold and stir together — the acid and fat will loosen the paste into a spreadable, saucy consistency. Add the oil in increments, stirring after each addition, until you reach the texture you need: thicker if using as a marinade or rub, looser if spooning over cooked fish. Taste and adjust: more salt if it tastes flat, more lemon if it needs brightness, more cayenne if it needs heat. Chermoula is immediate — use it within an hour for the brightest color and freshest flavor.