Prep 15 mins
Cook 0 mins
Chermoula is an ancient, but fashionable marinade, which varies in ingredient content from one Moroccan kitchen to the next.
- 1 tablespoon cumin seed
- 1 tablespoon coriander seed
- 2 teaspoons ground cinnamon (or a 10cm stick cinnamon)
- 3 garlic cloves, chopped
- 6 parsley sprigs, finely chopped (thick sprigs)
- 6 coriander sprigs, finely chopped (cilantro, thick sprigs)
- 2 teaspoons ground sumac (or zest of 1 large lemon)
- 1 tablespoon mild paprika
- 2 tablespoons honey
- 3 tablespoons light olive oil
- 1 teaspoon fresh ground black pepper
- Heat a frying pan and dry-fry the cumin and coriander seeds with the cinnamon until aromatic. Grind with a pestle and mortar, or in a spice grinder. Then either put all the ingredients in a blender and whiz them up, or pummel the whole lot in the pestle and mortar, adding one ingredient at a time in the above order. Keeps well, refrigerated for a week.
It's no surprise this is my favorite recipe. What was a surprise was the addition of honey! I used local honey and as others mentioned the sweetness balances nicely with the spices. We served the chermoula on baguetts slices, pita crisps and as a scrambled egg topping. Loved this version! Prepared for the FYC tag game.
Mmmmm, great taste in a jar. I mixed it into ground beef yesterday along with some cracker crumbs and an egg to make some wonderful meatballs. I really like that it doesn't make a quart, it's so easy and made with things that I usually have in store. We have a keeper
Great marinade! I was able to buy sumac at a great spice store while on vacation and then I set out to find a recipe for it. I'm glad to have found this one. The marinade is easy to make. I used my spice grinder. I made this so my kids could use it on grilled chicken. They said it tasted great and especially loved the honey. I did sneak a taste of it (without the chicken) and thought it was tasty. I'll be making this again. Thanks! Made for the Soup-A-Stars of ZWT9