Moroccan Chermoula with Fresh Herbs and Preserved Lemon
Here is my chermoula, that treasure of Moroccan cuisine that perfumes fish, vegetables, and tagines. You'll see, it's much more than a simple marinade: it's a concentrate of freshness and sunshine. With its chopped herbs, garlic, and that typical preserved lemon, it immediately evokes the alleys of Marrakech. The essential spices? Cumin and paprika give the soul, while cayenne brings a gentle heat. Prepare it in advance, it will perfume your kitchen. Ideal for summer barbecues or to wake up a dish of roasted vegetables. A true delight that transports you, inch'Allah!
Ingredients
- Fresh coriander1 bunch
- Fresh flat-leaf parsley1/2 bunch
- Garlic4 cloves
- Preserved lemon (beldi)1/2 lemon
- Extra virgin olive oil6 tablespoons
- Fresh lemon juice2 tablespoons
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Cayenne pepper1/2 teaspoon
- Sea salt1 teaspoon
- Freshly ground black pepper1/2 teaspoon
Instructions
- 1
Wash and dry the coriander and parsley thoroughly, then chop finely.
- 2
Peel the garlic cloves and crush them in a mortar with the salt until smooth.
- 3
Cut the preserved lemon into small dice, removing any seeds.
- 4
In a bowl, mix the chopped herbs, crushed garlic, preserved lemon dice, cumin, paprika, cayenne, and pepper.
- 5
Add the olive oil and lemon juice, then mix vigorously to obtain a smooth sauce.
- 6
Let rest for at least 30 minutes at room temperature before using to allow the flavors to develop.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !