Recipe For North African Chermoula

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.

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  • Half a preserved lemon - rind only - roughly chopped
  • 2 garlic cloves roughly chopped
  • 5 g flat leaf parsley roughly chopped
  • 10 g coriander roughly chopped
  • 30 mls lemon juice
  • 10 saffron threads
  • 2.5 mls paprika
  • 2.5 mls ground cumin
  • 0.625 mls cayenne pepper
  • 60 mls 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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9 thoughts on “Recipe For North African Chermoula

  1. Do you know how long preserved lemons keep? I want to make some, but am afraid of making too much and having in spoil.

    (My pear and almond bit is posted).

    1. I made a batch about 6 months ago and they are still perfect. I am about to make another batch with as many lemons as will fit into my jar. Enjoy 🙂

  2. Pingback: Regional and Seasonal « Lavender and Lime

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