The famous Moroccan Chermoula, a spicy marinade and sauce, is a mixture of cilantro (fresh coriander leaves), cumin, parsley, garlic, paprika, lemon and olive oil. It is mainly used for the preparation of fish but will also be used for white meats such as chicken as well as vegetables such as eggplants or zucchini. Chermoula is a real institution on Moroccan tables where the kitchen is often tested first how its Chermoula tastes.
I love Chermoula a lot. It can be made in advance and kept in the fridge. For some dishes, I add preserved lemons to give it an extra kick. The photo shows my recipe Eggplants with Chermoula.
Yield: 1 cup (240 ml)
Time: 15 minutes
Ingredients:
- 1 cup (28 g) fresh cilantro (coriander leaves), use only leaves and tender stems, finely chopped
- 2 garlic cloves, minced
- 1 tsp sweet paprika
- 1/2 tsp ground chile pepper
- 1 tsp ground cumin
- salt and freshly ground pepper
- juice of 1 lemon
- 1/2 cup (120 ml) extra virgin olive oil
Preparation:
Mix all ingredients and set aside. If Chermoula seems too thick, thin it up with a bit of extra virgin olive oil or lemon juice to your liking. If you decide to use preserved lemons, core and thinly slice them.
