Algerian Chermoula Marinade with Fresh Herbs and Preserved Lemon
My chermoula is the soul of Algerian cuisine in a bowl! This aromatic marinade with fresh herbs, garlic, and preserved lemon will turn your grills into a feast. It's the perfect base for fish, but also for chicken or vegetables. Wondering which spices are typical in our cuisine? Cumin, paprika, and caraway are essential, and chermoula combines them perfectly. Make it ahead, it'll only get better. You'll see, your kitchen will smell like the Mediterranean!
Ingredients
- Fresh cilantro1 bunch
- Flat-leaf parsley1 bunch
- Garlic4 cloves
- Preserved lemon1
- Sweet paprika1 tablespoon
- Ground cumin1 teaspoon
- Olive oil100 ml
- Lemon juice2 tablespoons
Nutrition
Instructions
- 1
Wash and dry the herbs, then remove the leaves.
- 2
In a blender, combine the herbs, peeled garlic, preserved lemon cut into pieces, paprika, cumin, lemon juice, and olive oil.
- 3
Blend until smooth but still slightly textured.
- 4
Taste and adjust seasoning if needed.
- 5
Use immediately to marinate fish, chicken, or vegetables, or store in the refrigerator in a sealed jar for up to a week.
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