In Morocco, Chermoulah 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.
- 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
Heat a pan on medium. Toast cumin for 10 seconds and transfer to a mortar. Add chile and grind to a coarse powder.
Add garlic and salt. Purée while incorporating paprika, water and lemon.
Add cilantro and parsley, then pound while gradually incorporating oil.
Pour boiling water over the mixture. Wait 15 minutes before serving.
A variation of the Chimichurri from The Spice Trekkers Cook at Home