Chermoula

Name: Chermoula
Prep time: 10 min
Total time: 10 min
Yield: 1 cup
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

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Recipe by Leggy Peggy

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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READY IN: 10mins

YIELD: 1 cup

UNITS: US

INGREDIENTS

Nutrition

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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