Moroccan Chermoula Marinade for Fish and Vegetables
Ah, chermoula! This fragrant marinade is the secret to the best Moroccan fish tagines and grilled dishes. Whip it up in a flash with fresh herbs, garlic, lemon, and spices like cumin and paprika. Wondering how to make an authentic Moroccan tagine? The key is a good chermoula to marinate the meat or fish before cooking. And for the essential spices in Moroccan cuisine, cumin and paprika are must-haves, with saffron adding a luxurious touch. This sauce will transport you straight to the souks of Marrakech.
Ingredients
- fresh cilantro1 bunch
- fresh parsley1 bunch
- garlic4 cloves
- lemon juice3 tablespoons
- olive oil100 ml
- ground cumin1 teaspoon
- sweet paprika1 teaspoon
- salt1 teaspoon
- chili (optional)1 pinch
- saffron (optional)1 pinch
Instructions
- 1
Wash and dry the cilantro and parsley thoroughly.
- 2
Peel the garlic cloves.
- 3
In a blender, add the herbs, garlic, lemon juice, olive oil, cumin, paprika, salt, chili, and saffron (if using).
- 4
Blend until you get a smooth and fragrant paste.
- 5
Taste and adjust seasoning to your preference.
- 6
Use immediately to marinate fish, shrimp, chicken, or vegetables, or store in an airtight jar in the refrigerator for up to a week.
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