In My Kitchen: Chermoula

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

You’ll need:

  • 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


  1. Use scissors, a knife or a food processor to coarsely chop cilantro and parsley.
  2. 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.
  3. 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

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