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Produced with fresh herbs, garlic, and peppers, Chermoula is a Moroccan herb sauce that can be employed as a relish, marinade or dip for a lot of dishes.

Adding Flavor to Dishes

One particular of my ideas for cooking tasty meals at household is to take simple components and add a bunch of flavor with sauces, marinades or spices.

I’ve been mastering far more about the flavors of Mediterranean nations like Morocco, Turkey, and the Middle East lately. It is been fascinating to discover about all the unique spices they use in their meals.

Study A lot more – Why Za’atar is one particular of my go to Mediterranean Spices.

Chermoula – A Zesty Herb Sauce

close up of middle eastern chermoula sauce with chopped herbs

Fresh herbs, olive oil and a tiny heat produce this flavor packed sauce.

Chermoula is generally employed as a relish or marinade for fish or seafood dishes. Even so, the flavors also pair nicely with chicken, lamb and meat.

Case in point, I employed the leftover chermoula I had as a salsa on chicken tacos final evening and it was great!

Spice It Up (or down)

herbs spices garlic and hot peppers ingredients for chermoula

The initial time I produced this recipe, I added a entire serrano pepper, seeds and all. Let me just inform you that I couldn’t even manage a teaspoon of it. Even so, Dan ate the very same batch and poured about three tablespoons onto his meal and loved it.

Bottom line – adjust the spice level to your liking by adding/lowering the quantity of serrano pepper you add.

This sauce will maintain in the fridge for up to a month. It is a excellent way to use up fresh herbs prior to they go terrible. Drizzle a tiny olive oil more than the top rated of your bowl/jar each and every time you take some of the sauce out to support it maintain greater.

Study A lot more – Approaches to Save Fresh Herbs

Chermoula – Moroccan Herb Sauce Recipe

Produced with fresh herbs, garlic, and peppers. Chermoula is a Moroccan herb sauce that can be employed as a relish, marinade or dip for a lot of dishes.

chermoula moroccan herb sauce in bowl with spoon

Chermoula – Moroccan Herb Sauce

Produced with fresh herbs, garlic, and peppers, Chermoula is a Moroccan herb sauce that can be employed as a relish, marinade or dip for a lot of dishes. 

Author Brynn at The Domestic Dietitian

Components

  • 1
    tsp
    cumin seeds
  • 1/two
    tsp
    coriander seeds
  • 1
    cup
    cilantro leaves
    rough chop
  • 1
    cup
    parsley leaves
    rough chop
  • three
    cloves
    garlic
    peeled, rough chop
  • 1
    serrano pepper
    seeds removed to cut down heat, rough chop
  • 1/two
    tsp
    paprika
  • 1
    lemon
    juiced
  • 1/three
    cup
    olive oil
  • salt and pepper
    to taste

Directions

  1. Lightly toast the cumin and coriander seeds in a compact pan more than the stove (about two minutes, just till fragrant and golden brown)

  2. Finely crush the toasted cumin and coriander seeds in a spice grinder or making use of a mortar &amp pestle

  3. Add the fresh parsley, fresh cilantro, garlic and serrano pepper to a meals processor and pulse till finely chopped

  4. Add the crushed cumin, crushed coriander, lemon juice, paprika, and olive oil to the meals processor and puree till nicely combined

  5. Sauce will not be absolutely smooth, but you do not want substantial chunks. Taste and season with salt and pepper as required

Recipe Notes

This recipe was inspired by Greg Malouf’s Chermoula Recipe in the book Artichoke to Za’atar

 

chermoula up close picture