Chermoula with lemon and herbs (marinade)
4 servings
10 minutes
Chermoula with lemon and herbs is a fragrant marinade from Arab cuisine that adds brightness and depth of flavor to dishes. It is a mixture of fresh cilantro and parsley, lemon juice and zest, garlic and cumin combined with vegetable oil. This marinade enhances the natural taste of fish, meat or vegetables, giving them a refreshing citrus note and herbal spiciness. Chermoula is used in Maghreb countries, especially Morocco, Tunisia and Algeria, as an essential element of traditional dishes. It can be prepared in advance and stored in the refrigerator to allow the flavors to develop even more fully. This sauce not only adds an Eastern elegance to dishes but also allows you to feel the spirit of Mediterranean and North African cuisine in every bite.
1
Chop cilantro, parsley, and lemon juice in a blender until it reaches a chunky paste consistency.
- Chopped cilantro (coriander leaf): 1 glass
- Chopped parsley: 1 glass
- Freshly squeezed lemon juice: 3 tablespoons
2
Add oil, garlic, lemon zest, and cumin, and blend without over-processing. Add salt.
- Vegetable oil: 1 glass
- Garlic: 1 clove
- Grated lemon zest: 2 tablespoons
- Ground caraway: 1 teaspoon
- Coarse salt: to taste
3
You can prepare it in advance: make the charmoula 1 day before use. Cover with a lid and place in the refrigerator.
