Chermoula
Chermoula brings some of Morocco's distinctive flavors to our kitchens, without being too strong. That's why it's considered a sauce that's especially suited as a marinade or dressing for fish.
PS. Just so you know, I haven't started cooking yet, this recipe is from my archive before vacation. Zeus's food did me in and I still have the liver of a force-fed French goose and the belly of a nine-month pregnant woman 😋
Ingredients
1 large bunch parsley (or cilantro leaves)
1/2 lemon
4 garlic cloves
1/4 small onion
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1 teaspoon sweet paprika
1 level teaspoon harissa hot pepper paste (or 1/4 teaspoon chili flakes)
1/2 teaspoon turmeric
2 tablespoons olive oil
salt, black pepper
How to prepare chermoula
- Put the juice and zest from the lemon, the oil, crushed garlic, finely chopped onion, and the rest of the spices in a blender. Blend well until it becomes a paste.
- Add the chopped parsley and blend briefly, so that the parsley remains visible in the mixture.
- Store in the refrigerator for a maximum of 3 days.
