From Imported ingredients. Moroccan cuisine uses chermoula both as a basic flavouring paste in cooking & as a spicy condiment. To make chermoula, place four tablespoons of this mix in a food processor & process until fine. To this add one small diced onion, two garlic cloves, ten fresh mint leaves & one tablespoon fresh coriander. Pulse until all the ingredients have formed a paste. Allow the paste to rest for at least one hour before using. Voila, now you're cooking just like chef Abdul Ibn Abu He`mar