Image Courtesy of StockFood| Makes | 1 cup |
| Preparation Time | 20 minutes |
| Sitting Time | 30 minutes to 1 hour |
Chermoula
Chermoula or Charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables. Chermoula is often made of a mixture of herbs, oil, lemon juice, garlic, cumin, and salt. It may also include onion, fresh coriander, minced chilli, black pepper, or saffron. There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander.Ingredients
- 3 tsp ground cumin
- ½ tsp ground coriander
- 2 tsp paprika
- Pinch of cayenne pepper
- 4 cloves garlic, crushed
- ½ cup flat leaf parsley, chopped
- ½ cup fresh coriander, chopped
- ⅓ cup lemon juice
- ½ cup olive oil
Method
- Put the cumin, coriander, paprika and cayenne pepper in a frying pan and cook over medium heat for 30 seconds, or until fragrant.
- Combine with the remaining ingredients and set aside; this allows the flavours to develop.
- Drizzle chermoula over cooked meat, fish or chicken, use a dipping sauce for shellfish or fish skewers or use a side dish for meat, chicken or fish dishes.
