Chermoula is a vibrant, aromatic sauce used in Moroccan cuisine that combines a variety of fresh herbs and spices. It’s perfect as a marinade for grilled meats, a dip for bread, or a flavorful sauce to accompany vegetables. This recipe for Chermoula Sauce is easy to make and adds an exotic touch to your meals.
Ingredients:
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika (sweet or smoked)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
- 1/2 cup olive oil
- 2 tablespoons lemon juice (about 1 lemon)
- Salt to taste
- Freshly ground black pepper to taste
Method:
- Prepare the Herbs:
- Rinse the cilantro and parsley under cold water. Pat them dry with a paper towel or use a salad spinner to remove excess moisture.
- Remove the leaves from the stems and roughly chop them. This will make blending easier.
- Blend the Ingredients:
- In a food processor or blender, combine the chopped cilantro, parsley, minced garlic, ground cumin, paprika, ground coriander, ground turmeric, and cayenne pepper.
- Pulse a few times to mix the ingredients and start breaking them down.
- Add Liquids:
- With the food processor running, slowly pour in the olive oil and lemon juice.
- Continue to blend until the mixture is smooth and well combined. You may need to stop occasionally to scrape down the sides of the bowl to ensure everything is evenly blended.
- Season:
- Taste the Chermoula Sauce and adjust seasoning with salt and freshly ground black pepper as needed.
- If you prefer a thinner consistency, you can add a little more olive oil or lemon juice.
- Serve or Store:
- Transfer the Chermoula Sauce to a clean jar or container.
- It can be used immediately or stored in the refrigerator for up to a week. The flavors will continue to develop and intensify over time.
Serving Suggestions:
- As a Marinade: Use Chermoula Sauce to marinate chicken, lamb, or fish before grilling or roasting.
- As a Dip: Serve it as a dip for crusty bread or pita.
- With Vegetables: Drizzle over roasted or grilled vegetables for added flavor.
- As a Dressing: Thin out with a bit of water or additional olive oil to use as a salad dressing.
Tips:
- Adjust the Heat: Modify the amount of cayenne pepper to suit your preferred level of spiciness.
- Freshness: For the best flavor, use fresh herbs and spices.
- Storage: Chermoula Sauce can be frozen for up to 3 months. Thaw in the refrigerator before using.
Chermoula Sauce is a versatile and flavorful addition to any kitchen. Its combination of fresh herbs and spices brings a taste of Morocco to your table, enhancing a variety of dishes with its bright and zesty notes. Enjoy experimenting with this delicious sauce in your recipes!