Chermoula is a delicious North African marinade or sauce, known for its vibrant blend of fresh herbs, zesty lemon, ginger, and a hint of red pepper flakes. This chermoula recipe is the way spicing up your meals, whether you’re drizzling it over fish, meat, using it into soups, or spreading it on sandwiches.
Chermoula Recipe: Where does it originate?
Chermoula, also known as charmoula, is a cherished condiment in North African cuisine, mostly made of fresh herbs like parsley and cumin, complemented by garlic, citrus, and a selection of warm spices. While the traditional Chermoula Recipe involves a pestle and mortar, ensuring a textured and rich consistency, our version uses the convenience of a food processor. We love our simple but great Ninja chopper for this. A few pulses, and you’ll have with a sauce that’s bursting with authentic flavours, perfect as a marinade for fish or poultry.
If you’re familiar with the Argentinian chimichurri, you’ll find some similarities with our Chermoula Recipe. Both sauces are herbaceous, with a foundation of olive oil and fresh herbs, and are accentuated with garlic and red pepper flakes. However, Chermoula stands out with its North African spices like coriander and, occasionally, saffron. The citrusy notes in Chermoula come from fresh lemon juice, setting it apart from chimichurri’s vinegary tang.
Ingredients for the Perfect Chermoula:
- Herbs: Fresh parsley and coriander form the base.
- Aromatics: Garlic cloves and spices like ground coriander, red chilli flakes, paprika, and ginger introduce depth and warmth.
- Citrusy Zest: Fresh lemon juice and zest add a refreshing tang.
- Silky Finish: Extra virgin olive oil binds the ingredients, giving the sauce its luxurious texture.
- Optional Luxury: A pinch of saffron threads can elevate the sauce with its unique aroma.
Making the Chermoula Recipe:
- Blend: In a food processor, combine herbs, garlic, spices, and lemon. As you blend, drizzle in the olive oil to achieve the desired consistency.
- Taste & Adjust: Chermoula should strike a balance between tangy, spicy, and herbaceous. Adjust the seasoning to your taste.
Versatility of the Chermoula Recipe:
The beauty of this Chermoula Recipe lies in its adaptability. Use it as a marinade, a dip, or a dressing. It pairs wonderfully with roasted vegetables, grilled meats, and even seafood. Its rich flavors can also enhance soups and stews.
Storing Your Chermoula:
For optimal freshness, store your Chermoula in a sealed container in the fridge for up to 4 days. We use Lock & Lock containers, they seal very well and are extremely durable. If you’re looking for longer storage, portion it into ice cube trays and freeze.
If you don’t have the time to make your own chermoula, you can always get it here, we prefer this brand because of the quality of their products.
Chermoula
Equipment
- 1 Chopper
Ingredients
- 1 Bunch Parsley fresh
- 1 Bunch Coriander fresh
- Clove Garlic
- 1 tsp Chilli Flakes
- 1 tsp Paprika ground
- 1 tsp Ginger ground
- 1 tsp Salt sea
- 1 tbsp Lemon Juice
- 2 tbsp Olive Oil extra virgin
Instructions
- In a food processor, combine herbs, garlic, spices, and lemon. As you blend, drizzle in the olive oil to achieve the desired consistency.
- Chermoula should strike a balance between tangy, spicy, and herbaceous. Adjust the seasoning to your taste.
Nutrition
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