Moroccan Chermoula Sauce with Preserved Lemon and Cumin
Here's a chermoula sauce that will transform your dishes! Wondering what the essential spices in Moroccan cuisine are? Cumin, paprika, and preserved lemon are must-haves. This chermoula with preserved lemon and cumin is perfect for marinating fish, chicken, or vegetables. Originating from the Maghreb, it brings a tangy and spicy freshness. In just minutes, you get a vibrant sauce that evokes the souks of Marrakech. Use it as a marinade or condiment, and let your taste buds travel.
Ingredients
- Fresh cilantro1 bunch
- Fresh flat-leaf parsley1/2 bunch
- Garlic4 cloves
- Preserved lemon1/2 lemon
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Extra virgin olive oil6 tablespoons
- Fresh lemon juice2 tablespoons
- Salt1/2 teaspoon
- Sweet red pepper (optional)1 pinch
Instructions
- 1
Wash and dry the cilantro and parsley thoroughly, then chop finely.
- 2
Peel the garlic and crush it with a garlic press or chop finely.
- 3
Rinse the preserved lemon, remove the pulp, and finely chop the rind.
- 4
In a bowl, mix the herbs, garlic, preserved lemon, cumin, paprika, salt, and pepper if desired.
- 5
Add the olive oil and lemon juice, and mix until you get a smooth sauce.
- 6
Let it rest for 10 minutes before using to let the flavors develop.
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