Chermoula (Moroccan Herb & Spice Marinade/Sauce)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesChermoulaMoroccoHerbSauceSpicyFreshNorthAfricanFromScratch
Nutrition (per serving)
140Calories
1 gProtein
4 gCarbs
14 gFat
1 gSugar
600 mgSalt
Ingredients
- 1 large bunch (leaves & stems) Fresh cilantro (coriander)
- ½ bunch Fresh parsley
- 6 cloves Garlic
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp each Paprika (sweet & smoked)
- ½–1 tsp Cayenne or chili flakes
- 80 ml Lemon juice
- 120 ml Extra-virgin olive oil
- 1 tsp Salt
Method
- Roughly chop cilantro + parsley (stems included) → add to food processor with garlic, cumin, coriander, paprika, cayenne, salt.
- Pulse until finely chopped and paste-like.
- Add lemon juice → process 10 seconds.
- With processor running, slowly drizzle in olive oil → blend until emulsified but still slightly textured (not completely smooth).
- Taste & adjust: more lemon for brightness, more salt, more cayenne for heat.
- Transfer to jar → top with thin layer of oil to preserve color → refrigerate up to 2 weeks.
- Use as marinade for fish/chicken, sauce for tagine, dip for bread — vibrant Moroccan chermoula.
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