Chermoula
"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!"
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
-
Whipped this up (use limes instead of lemons), tossed it with chicken thighs and threw it in the oven. It came out heavenly. I will try it on fish next. GREAT standby!!
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Used fresh parsley and a small pinch of dried chilli powder. Used to marinate lamb chops. This is the third time I have made this recipe and it’s always a delight to eat -
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. -
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. -
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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Tweaks
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Whipped this up (use limes instead of lemons), tossed it with chicken thighs and threw it in the oven. It came out heavenly. I will try it on fish next. GREAT standby!!
RECIPE SUBMITTED BY
<p>Thanks so much for visiting my page.</p>
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<p>I love to cook and travel.</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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<p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p>
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