Chermoula Paste Recipes

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CHERMOULA



Chermoula image

Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.

Provided by Martha Rose Shulman

Categories     condiments, dips and spreads

Time 10m

Yield Makes 1 cup, about

Number Of Ingredients 10

2 cups cilantro leaves (2 large bunches)
1 1/2 cups parsley leaves (1 large bunch)
3 to 4 garlic cloves (to taste), halved, green shoots removed
1/2 to 3/4 teaspoon salt (to taste)
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon sweet paprika
1/2 teaspoon coriander seeds, lightly toasted and ground
1/8 teaspoon cayenne (more to taste)
1/3 to 1/2 cup extra virgin olive oil, to taste
1/4 cup freshly squeezed lemon juice

Steps:

  • Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
  • Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram

MOROCCAN CHERMOULA MARINADE



Moroccan Chermoula Marinade image

Chermoula is a tasty Moroccan marinade for fish made of cilantro, garlic, and spices. You can adjust the heat to your taste.

Provided by Christine Benlafquih

Categories     Entree     Dinner     Ingredient     Sauce

Time 10m

Yield 10

Number Of Ingredients 10

1 large bunch cilantro, finely chopped (only small leaves and small stems)
4 cloves garlic, pressed or finely chopped
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon salt, or more to taste)
1 teaspoon chopped fresh ginger , optional
1/2 teaspoon cayenne pepper, optional
1/4 teaspoon saffron threads , crumbled
3 tablespoons vegetable oil
2 tablespoons freshly squeezed lemon juice, from 1 small lemon

Steps:

  • The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.

Nutrition Facts : Calories 45 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 215 mg, Sugar 0 g, Fat 4 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g

CHERMOULA PASTE



Chermoula Paste image

Makes about 125ml (1/2 cup). This paste can be used as a marinade or sauce for meat, chicken or fish.

Provided by jordangenevieve

Time 10m

Yield Makes Batch

Number Of Ingredients 10

250ml fresh coriander
4 garlic cloves
2 tbsp white vinegar
juice of 1 lemon
1 tbsp ground paprika
1 tbsp ground cumin
1 red chilli, seeded
2 tbsp olive oil
salt, to taste
cayenne pepper, to taste

Steps:

  • Blend all the ingredients in a food processor until you have a thick paste, adding more oil if necessary.

BLENDER CHERMOULA SAUCE



Blender Chermoula Sauce image

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.

Categories     Sauce     Herb     Parsley     Cilantro     Mint     Coriander     Cumin     Lemon Juice     Paprika     Flaming Hot Summer     Sauce Secrets

Yield Makes about 1 cup

Number Of Ingredients 12

3/4 teaspoon coriander seeds
3/4 teaspoon cumin seeds
2 garlic cloves
3/4 cup extra-virgin olive oil
1/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4-1/2 teaspoon crushed red pepper flakes
1 cup (packed) cilantro leaves with tender stems
1 cup (packed) parsley leaves with tender stems
1/2 cup (packed) mint leaves

Steps:

  • Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
  • Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
  • Add cilantro, parsley, and mint; process until well combined but slightly textured.
  • Do Ahead
  • Sauce can be made 3 days ahead; chill in an airtight container.

CHERMOULA SPICE



Chermoula Spice image

A paste associated with Moroccan cooking

Provided by jeniferjill

Time 5m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Mix garlic, paprika, chilli powder and ground cumin in a bowl
  • drain the saffron and add to the bowl
  • whisk in the olive oil, salt and pepper and the lemon zest and juice to form a smooth paste

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