Chermoula Recipe
Sauces, dips, dressings, and condiments from around the world.
[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.
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.
This Recipe Appears In
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