Chermoula
10
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Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!
- Ready In:
- 10mins
- Yields:
- Units:
10
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ingredients
- 1 bunch fresh cilantro or 1 bunch flat leaf parsley
- 3 garlic cloves, peeled and bruised
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon paprika, ground
- 1 small red chili pepper, seeded (or 1 teaspoon of chili sauce)
- 1⁄2 teaspoon sea salt
- 1 lemon, juice of
- 1⁄4 cup olive oil
directions
- Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
- Chermoula will keep several days in the fridge.
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RECIPE MADE WITH LOVE BY
@Leggy Peggy
Contributor
@Leggy Peggy
Contributor
"Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!"
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This was delicious and super easy, as well! I used the food processor, which made it even easier, and used half cilantro and half parsley. Also, I had to use a Serrano pepper, which was what I could find. Based on the varying sizes of bunches of herbs, I would not add the oil all at once next time, but slowly add it as you proceed to get it to the right consistency. I used this to marinate thin-sliced chicken breasts, which worked out really well! The garlic really came through, and flavored the chicken perfectly. I will enjoy using this on various proteins in the future. Made for Culinary Quest 2021.Reply
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Used fresh parsley and a small pinch of dried chilli powder. Used to marinate lamb chops. This is the third time I have made this recipe and it’s always a delight to eat1Reply
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