Chermoula
User Reviews
4.9
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Prep Time
8 mins
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Cook Time
2 mins
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Total Time
10 mins
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Cuisine
African
Chermoula
Description
This recipe for Chermoula begins with lightly toasting cumin, black pepper, and coriander seeds to release their essential oils and deepen their aroma. These spices are then ground and combined with fresh coriander and parsley leaves, both of which provide a fresh green note. Red and green chilies add heat and brightness, balanced by garlic and lemon juice for acidity.
The ingredients are blended together while gradually adding virgin olive oil to achieve a smooth paste consistency. This blend results in a sauce that is simultaneously herbaceous, slightly spicy, tangy, and fragrant. Chermoula can be used as a marinade, sauce, or condiment to impart layered flavors, especially to grilled or roasted dishes.
Ingredients
- 30 grams Coriander leaves
- 20 grams Italian parsley leaves only
- 1 tablespoon cumin seeds lightly toasted and ground
- 6 grams red chili
- 6 grams green chili
- 10 grams garlic clove
- 1 lemon
- 40 milliliters olive oil virgin
- salt sea salt
- black pepper from the mill
- 3 grams coriander seeds
Instructions
- In a heavy skillet, lightly toast the cumin, black pepper and coriander seeds either in the oven or over a low flame.
- Combine with all other ingredients in a blender and mix to a smooth paste adding the olive oil gradually at the end of the process.
User Reviews
Overall Rating
4.9
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