Chermoula Herb and Spice Condiment
You’ll want to keep a jar of this delicious, versatile Moroccan/North African condiment in your fridge for a delicious way to boost the flavour of any number of dishes.
Bright, fresh and a bit spicy, Chermoula is made with lots of fresh cilantro, mint, and parsley, along with olive oil, garlic, and lemon. A blend of toasted spices, cumin, paprika, coriander, and red chili flakes adds warmth and depth.
How to Use Chermoula
Chermoula is traditionally used as a marinade or finishing sauce but can also be used as a condiment to serve on the side, or to add complex flavour to simple dishes.
Use it to:
- marinate fish, meat or poultry
- add a Moroccan flavour twist to soups and stews
- brighten up a boring sandwich
- dress grilled vegetables for a tasty, healthy side dish.
- flavour pasta or grain salads
- start your day off with a little spiciness added to your scrambled eggs.
One thing for certain, once you try chermoula you will find no end of uses for it!
Check out my recipes for Grilled Vegetables with Chermoula Sauce and Chicken, Chickpea and Chermoula Soup
Ingredients
- ¾ cup extra-virgin olive oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 cloves garlic
- ¼ teaspoon finely grated lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes ( or more to taste0
- 1 cup packed cilantro leaves with tender stems
- 1 cup packed parsley leaves with tender stems
- ½ cup packed mint leaves
Instructions
- Place the coriander and cumin seeds in a small dry skillet and toast until fragrant, tossing frequently, about 2 minutes.
- Transfer to a mortar and pestle, let cool, then lightly crush. (alternatively crush with the bottom of a heavy pan)
- Transfer the toasted seeds to a blender and add the the garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes. Purée until the spices are ground and the mixture is very smooth.Note: If you prefer a milder garlic flavour, sauté the minced garlic in 2 tablespoons of the olive oil for 1-2 minutes before adding to the blender to purée with the spices.
- Add the cilantro, parsley, and mint; pulse until the mixture is well combined but still slightly textured.