Chermoula

Name: Chermoula
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 1 serving
Ingredients: 30 grams Coriander leaves; 20 grams Italian parsley; 1 tablespoon cumin seeds; 6 grams red and green chili; 10 grams garlic clove; 1 lemon; 40 milliliters olive oil; sea salt; pepper; 3 grams coriander seeds

User Reviews

4.9

150 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
10 mins
Cuisine
African

Chermoula

Iris Warren

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This chermoula recipe is well suited for seafood, BBQ,. fish or poultry. The use of fresh and dried coriander gives it such a great fragrant “kick”.

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Ingredients

30 grams Coriander leaves
20 grams Italian parsley leaves only
1 tablespoon cumin seeds lightly toasted and ground
6 grams red and green chili
10 grams garlic clove
1 lemon
40 milliliters olive oil virgin
sea salt
pepper from the mill
3 grams coriander seeds

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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.