Chermoula Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Aug. 30, 2018
20130717-259689-chermoula.jpg
Photographs: Joshua Bousel

A North African sauce traditionally paired with grilled seafood, chermoula is a delicious mix of fresh herb, earthy spices, and acidic preserved lemon.

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Recipe Facts

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Active: 10 mins
Total: 10 mins
Makes: 1 1/2 cups

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Ingredients

  • 1 cup packed cilantro leaves
  • 1/2 cup packed parsley leaves
  • 4 medium cloves garlic, peeled
  • 1/4 cup preserved lemon juice, or 1/3 cup of regular lemon juice
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne
  • 1/8 teaspoon crushed saffron
  • 1/2 cup olive oil
  • Kosher salt, to taste

Directions

  1. Place cilantro, parsley, and garlic in the workbowl of a food processor fitted with a steel blade. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as necessary.

  2. Add preserved lemon juice, paprika, cumin, cayenne, and saffron and pulse to combine.

  3. With motor running, drizzle olive through feed tube. Process until sauce is uniform. Use immediately or transfer to an airtight container and store in refrigerator for up to 2 days.

Special equipment

Food processor

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