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CHERMOULA

Chermoula

Thomas Wenger
This chermoula recipe is well suited for seafood, BBQ,. fish or poultry. The use of fresh and dried coriander gives it such a great fragrant “kick”.
4.92 from 50 votes
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Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Course Sauce and Dips
Cuisine African

Ingredients
 
 

  • 30 grams coriander leaves
  • 20 grams Italian parsley leaves only
  • 1 tablespoon cumin seeds lightly toasted and ground
  • 6 grams red and green chili
  • 10 grams garlic clove
  • 1 lemon
  • 40 milliliters olive oil virgin
  • sea salt
  • pepper from the mill
  • 3 grams coriander seeds

Instructions
 

  • In a heavy skillet, lightly toast the cumin, black pepper and coriander seeds either in the oven or over a low flame.
  • Combine with all other ingredients in a blender and mix to a smooth paste adding the olive oil gradually at the end of the process.
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