This recipe comes from my Cooking Moroccan recipe book. Chermoula is both a marinade and a sauce and can be found in the cuisines of the North African countries of Algeria, Libya, Morocco and Tunisia. Use it when making fish, seafood, grilled meat, slow cooked lamb and vegetables. Like most Morrocan condiments, chermoula uses preserved lemons. I think it would taste just as good using my preserved limes. Each region has its own unique take on this sauce.
- Half a preserved lemon - rind only - roughly chopped
- 2 garlic cloves, roughly chopped
- 5g flat leaf parsley, roughly chopped
- 10g coriander, roughly chopped
- 30mls lemon juice
- 10 saffron threads
- 2.5mls paprika
- 2.5mls ground cumin
- 0.625mls cayenne pepper
- 60mls olive oil
- place the lemon, garlic, parsley, coriander, lemon juice, saffron, paprika, cumin and cayenne into a food processor and grind to a coarse paste
- gradually add the olive oil while processing until combined
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