Chermoula Sauce

AuthorAnn Gaffney
RatingDifficultyBeginner

Chermoula, is a wonderful green cilantro based condiment from North Africa that's delicious whether you drizzle it into soups or over vegetables, or use it as a tangy marinade for fish or chicken. It's easy to make, specially if you have a small food processor or a blender, plus it freezes well, so make a big batch to jazz up your weeknight dishes when the mood takes you! Enjoy!

chermoula
TweetSave
Yields16 Servings
Prep Time10 minsTotal Time10 mins
 3 cloves garlic roughly chopped
  cup extra virgin olive oil
 1 small preserved lemon, rind only, roughly chopped (optional)
 1 cup packed, cilantro leaves
 ½ cup flat leaf parsley leaves
 1 tsp ground cumin
 1 tsp sweet paprika
 ½ tsp aleppo pepper flakes, or to taste
 ½ tsp sea salt
 ½ lemon, juiced
1

Put the garlic, olive oil and preserved lemon rind if using in a small food processor. Buzz until the garlic and lemon are chopped. See Ann's tips on how to do with a knife.

2

Add all the other ingredients except the lemon juice. Process until you have a thick rough paste.

3

Add the lemon juice. Process. Add a little more oil if the sauce looks dry. Will keep in the fridge 3-5 days or 6 months in the freezer.

Ann's Tips
4

Substitute 1/4 teaspoon cayenne (or to taste) for the Aleppo pepper flakes.

If you don’t have a small food processor. Tip the oil and lemon into a medium bowl. With a sharp knife, chop all the ingredients together by hand and mix them into the bowl with the oil and lemon.

Chermoula, is a wonderful green cilantro based condiment from North Africa that's delicious whether you drizzle it into soups or over vegetables, or use it as a tangy marinade for fish or chicken. And it's very easy to make.

Nutrition Facts

Serving Size 1 tablespoon

Servings 16

 

Ingredients

 3 cloves garlic roughly chopped
  cup extra virgin olive oil
 1 small preserved lemon, rind only, roughly chopped (optional)
 1 cup packed, cilantro leaves
 ½ cup flat leaf parsley leaves
 1 tsp ground cumin
 1 tsp sweet paprika
 ½ tsp aleppo pepper flakes, or to taste
 ½ tsp sea salt
 ½ lemon, juiced

Directions

1

Put the garlic, olive oil and preserved lemon rind if using in a small food processor. Buzz until the garlic and lemon are chopped. See Ann's tips on how to do with a knife.

2

Add all the other ingredients except the lemon juice. Process until you have a thick rough paste.

3

Add the lemon juice. Process. Add a little more oil if the sauce looks dry. Will keep in the fridge 3-5 days or 6 months in the freezer.

Ann's Tips
4

Substitute 1/4 teaspoon cayenne (or to taste) for the Aleppo pepper flakes.

If you don’t have a small food processor. Tip the oil and lemon into a medium bowl. With a sharp knife, chop all the ingredients together by hand and mix them into the bowl with the oil and lemon.

Chermoula Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *

0
    0
    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon