Moroccan Chermoula — Aromatic Marinade for Fish and Vegetables
Chermoula is much more than a simple marinade: it is the fragrant soul of Moroccan cuisine, the one that gives fish and vegetables that characteristic taste. Wondering what the essential spices in Morocco are? This recipe gives you a good idea: cumin, paprika, garlic, coriander and preserved lemon form the base of many preparations. Originally from the Atlantic coast, chermoula traditionally accompanies grilled sardines or a fish tagine. Easy to make, it keeps for several days in the fridge and is also used to enhance roasted vegetables. A true all-rounder that will instantly bring the Moroccan sun to your plate.
Ingredients
- Fresh coriander1 bunch
- Fresh flat-leaf parsley1/2 bunch
- Garlic4 cloves
- Ground cumin2 tsp
- Sweet paprika2 tsp
- Cayenne pepper1/2 tsp
- Preserved lemon1/2
- Lemon juice2 tbsp
- Olive oil4 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
Instructions
- 1
Wash and dry the coriander and parsley thoroughly, then chop them finely.
- 2
Peel the garlic and crush it with a pinch of salt until you get a smooth paste.
- 3
In a bowl, mix the chopped herbs, garlic paste, cumin, paprika, cayenne pepper, salt and pepper.
- 4
Add the finely chopped preserved lemon, lemon juice and olive oil. Mix well to obtain a smooth marinade.
- 5
Leave to rest in the fridge for at least 30 minutes before using to marinate fish, vegetables or skewers.
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