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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. #chermoula

Chermoula Recipe

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Total Time: 10
  • Yield: ½ cup
  • Category: condiment, sauce
  • Method: blended
  • Cuisine: north african

Description

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.


Ingredients

  • 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)

Instructions

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.


Notes

When marinating chicken, fish or meat, I use the ratio of 1 teaspoon kosher salt per pound of meat.

Nutrition

  • Serving Size: 2 teaspoons

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