Moroccan Chermoula with Cilantro and Preserved Lemon
Chermoula is the star marinade of Moroccan cuisine, the one that flavors fish, chicken and grilled vegetables. Personally, I love it for its balance between the freshness of herbs, the warmth of spices and the tangy note of preserved lemon. To achieve an authentic tagine, don't forget that chermoula is often the base: it brings that depth of typically Moroccan flavors. Among the essential spices, cumin, paprika and turmeric are a must, and here they combine wonderfully with cilantro and garlic. Whether you're preparing fish or vegetables, this simple sauce will quickly become your kitchen ally.
Ingredients
- Fresh cilantro1 bunch
- Fresh parsley1/2 bunch
- Garlic4 cloves
- Preserved lemon1/2
- Olive oil4 tablespoons
- Lemon juice2 tablespoons
- Ground cumin1 teaspoon
- Paprika1 teaspoon
- Turmeric1/2 teaspoon
- Sweet red pepper1/2 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
Instructions
- 1
Wash and dry the cilantro and parsley, then finely chop the leaves.
- 2
Peel and finely chop the garlic.
- 3
Finely chop the preserved lemon.
- 4
In a bowl, mix the chopped herbs, garlic, preserved lemon, olive oil, lemon juice, cumin, paprika, turmeric, pepper, salt and black pepper.
- 5
Mix well to obtain a smooth paste. Use immediately or store in the fridge in an airtight jar.
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