Moroccan Herb and Preserved Lemon Marinade (Chermoula)
This chermoula is the beating heart of Moroccan cuisine, a fragrant marinade that awakens the senses. Every family has its version, but ours blends fresh cilantro, parsley, garlic, and preserved lemon in perfect harmony. Use it to marinate fish, chicken, or vegetables before grilling or roasting, giving them unmatched depth. Prepare it in 15 minutes and let the spices dance on your palate. It's also a great answer to the question of essential Moroccan spices: cumin, paprika, and cayenne are the holy trinity. Try this chermoula on grilled sardines, and you'll understand why it's so revered.
Ingredients
- Fresh cilantro1 bunch
- Flat-leaf parsley1 bunch
- Garlic4 cloves
- Preserved lemon1
- Lemon juice3 tablespoons
- Olive oil100 ml
- Ground cumin2 teaspoons
- Sweet paprika1 teaspoon
- Cayenne pepper1/2 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
Instructions
- 1
Wash and thoroughly dry the cilantro and parsley. Remove tough stems and roughly chop the leaves.
- 2
Peel the garlic and cut the preserved lemon into small pieces, removing any seeds.
- 3
In a mortar or food processor, crush the garlic with the salt into a paste. Add the preserved lemon and crush again.
- 4
Add the chopped herbs, cumin, paprika, cayenne, and pepper. Blend while gradually adding the olive oil and lemon juice until you get a smooth but slightly textured sauce.
- 5
Taste and adjust seasoning. Pour into a glass jar, cover with a drizzle of olive oil, and store in the fridge.
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