Moroccan Chermoula Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
5 mins
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Servings
10
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Calories
108 kcal
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Course
Condiments
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Cuisine
Moroccan, North African
Moroccan Chermoula Sauce
Description
The Moroccan Chermoula Sauce combines fresh herbs like cilantro and parsley with a blend of ground spices including smoked paprika, cinnamon, cumin, turmeric, and cayenne pepper. Garlic and fresh lemon juice add pungency and acidity, while the slow addition of olive oil creates a slightly coarse puree. This results in a thick, vibrant sauce with a balance of smoky warmth, fresh herbal brightness, and subtle heat.
This sauce pairs well with grilled meats, fish, or vegetables, lending a distinctive Moroccan flavor to the dish. It can also be used as a marinade or condiment. The texture remains slightly coarse rather than fully smooth to preserve a rustic quality.
The recipe notes recommend storing chermoula in the fridge with olive oil poured on top to maintain color for up to two weeks, or freezing in ice cube trays for up to six months. Variations include adding sweet paprika or harissa for different flavors, or preserved lemons for a citrus twist.
Ingredients
- 1 cup cilantro roughly chopped, aka coriander, leaves and stems
- ½ cup parsley roughly chopped, leaves
- 1 tablespoon ground smoked paprika or sweet paprika
- 1 teaspoon ground cinnamon
- 1 tablespoon cumin ground
- 1 tablespoon onion powder
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper - or one chilli pepper (optional)
- lemon juice of one
- 1 tablespoon salt (or more to taste)
- 6 cloves garlic
- ½ cup extra virgin olive oil
Instructions
- In a small bowl, combine the ground spices, namely, ground paprika, cinnamon, cumin, turmeric, granulated onion, salt, and cayenne pepper.
- Add the parsley, cilantro (coriander), garlic, lemon juice, and the combined spices to a food processor or blender. While the blender is still running, add the extra virgin olive oil slowly and process it at a low speed to a puree that is slightly coarse in texture. Alternatively, use your pestle and mortar to grind all the ingredients into a thick paste. In this case, I recommend starting with the garlic cloves and the salt.
- Use your Moroccan chermoula sauce immediately or store it in a suitable airtight container in the fridge or freezer, to use later.
Notes
- Store chermoula in the fridge with a layer of olive oil on top to keep its color for up to two weeks.
- Freeze chermoula in ice cube trays for convenient portions lasting up to six months.
- Variations include adding sweet paprika, harissa, yellow food powder, or preserved lemons to alter the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 703mg | 29% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 797IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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