A simple recipe for Chermoula- a bright and flavorful North African condiment used to give soups, stews, fish, chicken and grilled meats a burst of flavor and brightness.
Here’s another bright green sauce to add to your culinary toolbox. It’s called Chermoula! Chermoula hails from the Northern most countries of Africa – Morocco, Tunisia and Algeria. My Egyptian father had a his own version of this as well which he would use to swirl into his lentil soup. Think of it as a North African-style chimichurri sauce, and once you give it a try, I know you will find a million uses for it.
Chermoula does lovely things to soups and stews, adding brightness, earthiness and vibrance. It also makes for a delicious marinade for all things grilled. Use it as a condiment -spooning it over fish, chicken, meat, or tofu. Swirl it into a pot of tender white beans, spoon it over roasted veggies, or even over your morning avocado toast.
Using toasted whole seeds elevates this Chermoula to another level, but don’t let this stop you if you only have ground spices…it will still taste great. Keep the chermoula mild or make it spicy, up to you! A very adaptable recipe!
A simple recipe for Chermoula- a bright and flavorful North African condiment that can be used to give soups, stew, fish, chicken a burst of flavor and brightness.
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon coriander seeds, toasted
- 1 cup cilantro (small stems ok)
- 1 cup Italian parsley ( or sub more cilantro)
- 1 teaspoon fresh ginger (a thin slice about the size of a quarter)
- 1 teaspoon fresh thyme (optional)
- 2 garlic cloves
- ½ cup olive oil
- Zest from 1/2 lemon (about 1-2 tsp)
- 2 tablespoons lemon juice
- 1/4 teaspoon aleppo chili flakes -add more for more heat
- 1/4 teaspoon salt, adding ¼- 3/4 teaspoon more if using as a marinade ( see notes)
Toast seeds in a dry skillet over medium heat, stirring until fragrant and golden.
Add all ingredients to a food processor and pulse until well combined, but not too smooth.
Keep in an air tight container for up to 4 days in the fridge.
When marinating chicken, fish or meat, I use the ratio of 1 teaspoon kosher salt per pound of meat.
- Serving Size: 2 teaspoons
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