About This Dish
Morocco's most versatile marinade and the defining flavor of coastal Moroccan cooking. Chermoula is a vibrant green paste made from fresh cilantro, parsley, garlic, cumin, paprika, and lemon juice blended with olive oil. It is used as a marinade for fish, a dressing for salads, a flavoring for tagines, and a dip for bread. The combination of fresh herbs with bold spices creates a flavor that is unmistakably Moroccan. Every cook has their own chermoula recipe, varying the ratio of herbs to spices. It is the marinade that makes Moroccan fish dishes among the most flavorful in the world.
Ingredients
- 1 cup Fresh cilantro, packed
- 1/2 cup Fresh parsley, packed
- 5 Garlic cloves
- 2 tsp Ground cumin
- 2 tsp Paprika
- 1/2 tsp Cayenne pepper
- 3 tbsp Lemon juice
- 4 tbsp Olive oil
- 1 tsp Salt
Instructions
- 1
Blend all ingredients in a food processor until a thick paste forms.
- 2
Adjust seasoning to taste.
- 3
Use immediately as a marinade, or store in a jar topped with olive oil.
- 4
Keeps in the fridge for 1 week.
Tips & Tricks
- Do not overblend — a slightly chunky texture is traditional.
- The balance of cumin to paprika defines the character of your chermoula.
- Double the recipe and freeze in ice cube trays for convenient portions.