Recipe by DailyInspiration
Chermoula is an ancient, but fashionable marinade, which varies in ingredient content from one Moroccan kitchen to the next.
Top Review by COOKGIRl
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.
- 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
Directions See How It's Made
- 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.