Chermoula is a marinade / sauce commonly used in Moroccan, Tunisian and other North African cooking. It is kind of like a chimichurri and is used to season fish, seafood and vegetables.
Yield: 1 cup
- 2 cups cilantro leaves (2 large bunches)
- 1 1/2 cups parsley leaves (1 large bunch)
- 4 garlic cloves, halved
- 1/2 teaspoon salt
- 2 teaspoons cumin seeds, lightly toasted and ground
- 1 teaspoon sweet paprika
- 1/2 teaspoon coriander seeds, lightly toasted and ground
- 1/8 teaspoon cayenne
- 1/3 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- Use scissors, a knife or a food processor to coarsely chop cilantro and parsley.
- Place the garlic and salt in a mortar and puree with pestle. Add a small handful of chopped herbs and gently but firmly grind until the herbs begin to dissolve. Add another handful, working until all the herbs have been smashed.
- Next, work in the spices, 1/3 cup olive oil and the lemon juice. Taste and adjust seasoning and olive oil as needed.
Source: New York Times Cooking