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Chermoula
Chermoula: green marinade of coriander, parsley, garlic, cumin, paprika, lemon and olive oil
Along the Atlantic coast, in the fish stalls by Essaouira harbour and in home kitchens up and down the coast, chermoula is the green, garlicky paste that seasons almost everything from the sea: whole fish for the oven, sardines for the grill and fish tagines with potatoes and peppers. It works just as well on vegetables: toss it with potatoes, aubergine or carrots before roasting, spoon it over chickpeas, or stir it into a vegetable tagine. Bright, herby and tangy, it is warm with cumin and paprika and has a little chilli heat. When you use it on fish, marinate in the fridge, never on the counter, and for no more than 2 hours, or the lemon starts to cook the flesh and turns it mushy. Chef's tip: chop by hand or pulse only briefly; blended to a smooth purée, the herbs bruise and taste grassy.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 6
Ingredients
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Method
0/5 doneStep 1: Wash 1 ¾ oz coriander leaves and tender stalks and 1 oz flat-leaf parsley leaves and dry them very well in a salad spinner or a tea towel; wet herbs make a watery marinade.
Step 2: Chop the herbs finely with a large knife. Crush 4 garlic cloves with 1 tsp salt into a paste with the flat of the knife.
Step 3: In a bowl, mix the garlic paste with 2 tsp ground cumin, 2 tsp sweet paprika and ½ tsp chilli flakes, then stir in ¼ cup lemon juice.
Step 4: Add the chopped herbs and 1 tbsp preserved lemon rind, then stir in ½ cup olive oil until you have a thick, spoonable green sauce. Taste: it should be bold, salty and sharp, since it will season the food it coats.
Step 5: Use straight away, or keep in a jar topped with a thin layer of oil in the fridge for up to 3 days.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chermoula take?
- About 15 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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