Chermoula Recipe

Sauced

Sauces, dips, dressings, and condiments from around the world.

Joshua Bousel
Published: Last Updated:
Chermoula Recipe

[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.

Read more: Sauced: Chermoula

  • Yield:makes about 1 1/2 cups
  • Active time: 10 minutes
  • Total time:10 minutes

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. 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. 2.

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

  3. 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.

This Recipe Appears In
Sauced: Chermoula

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT