What is chermoula

Chermoula is the basis for many dishes and is generally made using pepper, salt, and parsley , as well as paprika , and cumin. It is used in different Moroccan cuisine, including fish tagine mqualli and baked fish tagine.

Made in different countries throughout Africa, chermoula recipes vary, though the result is usually quite similar. Generally, chermoula includes coriander , olive oil, lemon juice, and herbs. It also includes onions, garlic , salt, and pepper. The marinade is made by combining all ingredients, except the olive oil and lemon juice, which are mixed in gradually until a thick paste is formed that is used to coat meat or fish prior to cooking.

Two popular Moroccan dishes that use chermoula are fish tangine mqualli and baked fish tagine. For lamb or beef, I prefer chermoula spicy, so extra black pepper or a little cayenne added. For lamb chops, I add lemon juice and saffron. Your're correct about saffron; it can sometimes get lost among other seasoning but not always.

You can always go easy on the paprika and cumin and let the saffron shine through a bit more. Nada, I've been thinking of making chermoula for years after tasting a chermoula-marinated fish in Tangier. It seemed so daunting You make it sound perfectly doable. I love the format of your recipes.

Super helpful to see nutrition facts label. Thanks for this great website - I'm already a fan! Hi Anna, I'm glad you like it. Chermoula is the easiest thing to do and it is versatile as you can adjust it to your liking in term of spiciness, heat and acidity but also use it in a variety of dishes and bakes.

Please do check regularly as there will be more recipes coming ahead, including ones featuring chermoula. Save to Favorites Saved! Jump to Recipe. Chermoula is Moroccan blend of herbs and spices which can be used both as a marinade and as a condiment to season salads, stews, tagines and grilled foods.

It can be brushed over meat, offal, chicken, fish, and vegetables or added as a flavor enhancer to fillings for stuffed fish, stuffed breads, and stuffed poultry, ground and roasted meat of all sorts. Prep Time 10 mins. Total Time 10 mins. Course Spices and Condiments. Cuisine Moroccan.

Yield 1 cup. Calories kcal. Cook Mode Prevent your screen from going dark. US Customary Metric. Roughly chop the herbs and crush the garlic, then follow one of the methods below. Using a Food Processor Place the herbs and the rest of the ingredients in the blend.

Give a few pulses until you are satisfied with the texture. To help with blending, you can thin the mixture with a few tablespoons of olive oil, water or a mix of the two.

Using a Mortar and Pestle Mehraz Start by pounding garlic and salt. Add the chopped herbs and spices in batches and pound until you are happy with the texture. Use immediately or store in a jam jar or similar sealed container. If the paste is quite thick, you could top it off with olive oil.

Keep in the fridge for up to a week. Special note about lemon juice: For cold dishes such as salads, wait until cooked vegetables have cooled before adding more lemon juice or vinegar and a bit of extra virgin olive oil. This little touch brings them to a whole new level. Some recipes will require a chermoula without parsley and others will require a chermoula without lemon or vinegar such as in the Moroccan kefta recipe.

For a hot chermoula, add more cayenne soudaniya and harissa or a chili paste to taste. A Northern variation of chermoula includes thyme and black pepper and a good portion of flat leaf parsley. You could make a red chermoula by adding a roasted and peeled red pepper into the blend. Tried this recipe?

We'd love to know! Mention tasteofmaroc or tag tasteofmaroc! About the Author. Develop and improve products. List of Partners vendors. Featured Video. Save It Print. Prep Time 10 mins. Total Time 10 mins. Servings 8 servings. Place ingredients into blender or food processor:.

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