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Bowl of a chermoula recipe, a moroccan chermoula

Chermoula


  • Author: Michelle Minnaar
  • Total Time: 5 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Chermoula Sauce is a Moroccan recipe that takes mere minutes to prepare. Place cilantro, parsley, garlic, olive oil and spices in a blender and blitz. Use as a marinade or as a sauce for meat, fish or vegetables.


Ingredients

Units Scale
  • 300g (3 cups) fresh coriander/cilantro
  • 100g (1 cup) flat leaf parsley, leaves only
  • 8 garlic cloves, peeled
  • 5g (1 tbsp) dried cumin
  • 5g (1 tbsp) sweet paprika
  • 60ml (4 tbsp) extra virgin olive oil
  • 2g (1 tsp) salt
  • 1 whole (or 10 slices) preserved lemon

Instructions

  1. Place all the ingredients in your K-Mojo DigiMaster's chopper attachment.
  2. Give the ingredients a blitz. If the mixture is too thick, add a splash of water to loosen it up.
  3. Use as a marinade for out of this world’s lamb chops or as a refreshing sauce with vegetables or grilled fish.

Notes

  • Add 15ml (1 tbsp) of tomato puree if you want to have red chermoula.
  • Add 5ml (1 tsp) of ground turmeric for yellow chermoula.
  • If you want to spice it up, add 5ml (1 tsp) of harissa paste.
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Sauce
  • Method: Blend
  • Cuisine: Moroccan

Keywords: chermoula recipe, chermoula sauce, moroccan chermoula, lemon chermoula, harissa chermoula, yellow chermoula, red chermoula