Chermoula recipe preserved lemon
Hem / Mat, Dryck & Näring / Chermoula recipe preserved lemon
So, really go with what looks the most convenient to you.
Blending the ingredients can make the steps quicker and the sauce more homogeneous. That was easy right? Each is delicious in it's own right.
Chermoula combines cilantro and parsley (sometimes mint) with preserved lemons and aromatic spices for a spicy citrus herbal fusion that gives a kick to any dish you pair it with.
How to use Chermoula
Chermoula can be used in a variety of ways, some traditional and some not so traditional:
- marinate lamb, beef, pork, chicken before cooking
- brush on fish, seafood, or vegetables while cooking
- add as a finishing sauce on meat, fish or vegetables after cooking
- add to stews or tagines
- mix into pasta, rice, couscous, etc.
- mix with sour cream or yogurt for a dip
Ingredients for Chermoula
The ingredients for Chermoula are pretty basic.
Moroccan chermoula is a fragrant sauce that is easy and quick to make in less than 10 minutes. While you're at it, join our Pinterest board, too!
Ingredients
- 1 cup coarsely chopped parsley
- ½ cup coarsely chopped cilantro
- 1 tablespoon coarsely chopped mint
- ¼ preserved lemon (pulp discarded and rind coarsely chopped)
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 tablespoon fresh lemon juice
- ¼ teaspoon crushed red pepper
- ½ cup extra-virgin olive oil
- salt and pepper to taste
Instructions
- Place all ingredients, except olive oil, salt, and pepper, in a blender or food processor.
- Pulse a few times to chop up the ingredients, then process until the ingredients begin to form a paste.
- While the blender or processor is running drizzle in the olive oil.
- Season to taste with salt and pepper.
Sound fabulous?
Chermoula has been the secret weapon of North African cooking for centuries, particularly in Morocco, Tunisia, and Algeria, where each region has its own special twist on the basic formula.
It’s traditionally used as both a marinade and a finishing sauce for fish, but trust me when I say you’ll want to put it on EVERYTHING.
The combination of fresh herbs, aromatic spices, and bright citrus creates this perfect storm of flavor that makes your taste buds do a happy dance.
Chermoula: North African Herb Sauce
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Oh. The saffron water and the saffron threads then become part of the Chermoula.
We will certainly describe how to prepare the famous Tagine Mchermel, with or without meat, for example.
Enjoy.
And may the taste be with you.
Ingredients:
Preserved lemons:
Organic lemons with edible peel, washed very well and hot
2 tbsp salt and 2 tbsp sugar per lemon, mixed
Chermoula:
4 tbsp best olive oil
2 tbsp lemon juice
2 cm ginger, finely grated
2 cloves of garlic, finely grated
1 tsp ground cumin
A little black pepper from the mill
2 tsp paprika powder
25 g parsley, finely chopped
25 g coriander, finely chopped
Optional:
Finely chopped pulp of half a preserved lemon
A pinch of saffron threads, doused with hot water
Chermoula Deliciously Easy African Green Sauce
- fresh herbs: parsley, cilantro, mint
- preserved lemon (see note)
- garlic cloves
- cumin, coriander, paprika, red pepper, salt and pepper
- lemon juice
- extra-virgin olive oil
Preserved lemon can be a bit tricky to find in regular grocery stores. Transfer them to a jar with a lid that has been boiled beforehand so that it is perfectly clean.
Blended
A question I always get is should I mince or blend my ingredients to make the Chermoula? Chimichurri, on the other hand, gets its acidity from vinegar, which has a more acidic, bold flavor.
The second difference is the spiciness: Chimichurri often uses spicy hot pepper, while chermoula’s most robust fragrance is brought by cumin and paprika.
Chermoula Sauce in Morocco
The Chermoula sauce recipe I share with you is the one I grew up enjoying every week in Morocco, in many dishes.
For an impressive yet stupid-easy appetizer, drizzle chermoula over store-bought hummus, top with toasted pine nuts, and watch your guests fight over who gets the last scoop!
Has this sauce rocked your world as much as it did mine? If you want easier-to-make traditional Moroccan recipes, I highly recommend checking this Moroccan recipe ebook.
Chermoula
The simple ingredients for this aromatic Moroccan chermoula sauce are preserved lemons, fresh cilantro and parsley, cumin, paprika, and olive oil.
Chimichurri
Given the use of fresh cilantro, parsley, and pureed garlic, Chermoula sauce is sometimes mistaken for chimichurri.
While these two sauces have many similarities, they each have their particularities. The best part is that you can use canned beans and save time.
Moroccan white beans – Loubia – with chermoula
Chermoula vs.
My. GOODNESS.
Here’s what you’ll need to make the Moroccan Chermoula sauce recipe:
- Preserved lemons. Can we talk about chermoula for a hot minute?