Chermoula

photo by JackieOhNo!





- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
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
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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Reviews
-
We are away from home, travelling, fishing as we go and freezing excess fish to take home with us. When we get home with kilos of fish needing using, this is going to be my go to recipe when time is short, coriander is languishing in the fridge or my taste buds just need a wake up. Peggy, I've eaten chermoula on lamb, but never on fish-it's much, much better on fish. We caught black snapper today, Russ filleted it, then I made the chermoula in a matter of minutes, marinated for 20 minutes, then oven fried for 5. Dinner was done in a flash with a minumum of fuss and fatastic flavours.
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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.
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Quite yummy on baked ling cod (Oregon caught, same day caught, super duper fresh!) I used part of a Thai red pepper, cilantro *and* parsley! This was also good on top of some organic arugula/rocket and a scoop of brown rice!. I tested with Spanish smoked paprika, too. Prepared for Make My Recipe Downunder May 2014.
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RECIPE SUBMITTED BY
<p>Thanks so much for visiting my page.</p>
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<p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p>
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