Chermoulah
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.
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
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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
Add garlic and salt. Purée while incorporating paprika, water and lemon.
-
3
Add cilantro and parsley, then pound while gradually incorporating oil.
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4
Pour boiling water over the mixture. Wait 15 minutes before serving.
A variation of the Chimichurri from The Spice Trekkers Cook at Home
