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Moroccan Chermoula<\/p>\nMoroccan Chermoula<\/p>\n
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Chermoula is used as a marinade, a seasoning rub but also as a sauce or condiment served on the side. With that in mind, you can use it to:<\/p>\n
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marinate raw meat, fish, poultry or vegetables;<\/p>\n
baste ingredients as they cook;<\/p>\n
lift a sauce in a stew or tagine by adding it to simmering cooking liquids;<\/p>\n
serve alongside grilled vegetables or fish or meat, a bit like a chimichurri or a sauce vierge.<\/p>\n
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The best chermoula is made using a pestle and mortar after first chopping all ingredients to release their oils. However, for a large batch or if you don\u2019t have the magic mortar, a blender or food processor will do. In that case, you might need to add some olive oil or tiny bit of water to help with blending.<\/p>\n
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3 cups fresh coriander (cilantro), – roughly chopped,<\/p>\n
1 cup fresh flat leaf parsley, – roughly chopped, leaves only<\/p>\n
6 to 8 cloves garlic, – peeled and roughly chopped<\/p>\n
1 tsp salt<\/p>\n
1 T. ground cumin<\/p>\n
1 T. sweet paprika, – powder or paste<\/p>\n
1\/4 cup extra virgin olive oil<\/p>\n
2 T. water – optional not needed if using a pestle and mortar<\/p>\n
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Optional ingredients depending on recipes<\/p>\n
1 T. tomato paste – (double it for a red chermoula)<\/p>\n
5 T. lemon juice, – freshly squeezed<\/p>\n
1 tsp harissa paste, – or to taste<\/p>\n
1\/2 tsp ground black pepper<\/p>\n
1 tsp ground ginger<\/p>\n
1 tsp ground turmeric – (for a yellow chermoula)<\/p>\n
1 small preserved lemon, seeds removed – (for a lemony chermoula)<\/p>\n
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Roughly chop the herbs and crush the garlic, then follow one of the methods below.<\/p>\n
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Using a Food Processor: Place the herbs and the rest of the ingredients in the blend. Give a few pulses until you are satisfied with the texture. To help with blending, you can thin the mixture with a few T. of olive oil, water or a mix of the two.<\/p>\n
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Using a Mortar and Pestle (Mehraz): Start by pounding garlic and salt. Add the chopped herbs and spices in batches and pound until you are happy with the texture. Note: It is important to chop the herbs properly before crushing them with the pestle, otherwise you will end up with a stringy chermoula.<\/p>\n
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Use immediately or store in a jam jar or similar sealed container. If the paste is quite thick, you could top it off with olive oil. Keep in the fridge for up to a week.<\/p>\n","protected":false},"excerpt":{"rendered":"
Moroccan Chermoula Chermoula is used as a marinade, a seasoning rub but also as a sauce or condiment served on the side. With that in mind, you can use it to: marinate raw meat, fish, poultry or vegetables; baste ingredients as they cook; lift a sauce in a stew or tagine by adding it to simmering cooking liquids; serve alongside grilled vegetables or fish or meat, a bit like a chimichurri or a sauce vierge. The best…<\/p>\n