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Recipes

Chermoula

Chermoula

In Morocco, Chermoula is used like a salsa or even as a marinade for fish and poultry. It tastes better if it’s eaten the same day, but it keeps in the fridge fine for a day.

Ingredients

  • 1 Tbsp cumin
  • ½ tsp Reshampatti pepper or Cayenne
  • 4 cloves garlic
  • 1 tsp salt
  • 2 Tbsp paprika or Aleppo pepper
  • 4 Tbsp water
  • 3 Tbsp lemon juice or lemon confit
  • 1 cup cilantro, chopped
  • ½ cup chopped parsley
  • 6 Tbsp olive oil
  • ½ cup boiling water

Method

  1. 1

    Heat a pan on medium. Toast cumin for 10 seconds and transfer to a mortar. Add chile and grind to a coarse powder.

  2. 2

    Add garlic and salt. Purée while incorporating paprika, water and lemon.

  3. 3

    Add cilantro and parsley, then pound while gradually incorporating oil.

  4. 4

    Pour boiling water over the mixture. Wait 15 minutes before serving.

A variation of the Chimichurri from The Spice Trekkers Cook at Home

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