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.
- Prep Time: 10
- Total Time: 10
- Yield: ½ cup
- Category: condiment, sauce
- Method: blended
- Cuisine: north african
- 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
Keywords: chermoula, chermoula recipe, authentic chermoula, how to make chermoula, what is chermoula,