Chermoula

Chermoula

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

This spice mix is widely used in fish dishes and can also be used to flavour meat before grilling.

Ingredients

Quantity Ingredient
3 garlic cloves, roughly chopped
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 red chilli, deseeded and sliced
1 teaspoon saffron
2 tablespoons flat-leaf parsley, roughly chopped
2 tablespoons fresh coriander, roughly chopped
sea salt
freshly ground black pepper
1/2 lemon, juiced
4 tablespoons extra-virgin olive oil

Method

  1. Combine the garlic, cumin, cayenne pepper , paprika, chilli, saffron, parsley and coriander in the bowl of a food processor. Season with salt and pepper then blend until well combined. Stir in the lemon juice and olive oil until you have a rough paste (You could also do this with a large pestle and mortar). Transfer to a large bowl, cover with cling film and refrigerate.
  2. To use, smear fish or meat with chermoula and leave for at least 20 minutes before cooking.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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