Chermoula
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups cilantro leaves (2 large bunches)
- 1½cups parsley leaves (1 large bunch)
- 3 to 4garlic cloves (to taste), halved, green shoots removed
- ½ to ¾teaspoon salt (to taste)
- 2teaspoons cumin seeds, lightly toasted and ground
- 1teaspoon sweet paprika
- ½teaspoon coriander seeds, lightly toasted and ground
- ⅛teaspoon cayenne (more to taste)
- ⅓ to ½cup extra virgin olive oil, to taste
- ¼cup freshly squeezed lemon juice
Nutritional analysis per serving (4 servings)
225 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 200 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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, ⅓ 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.
- Advance preparation: This is best when fresh, but you can pour a film of olive oil over the top and keep it for a few days in a jar in the refrigerator. Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
This is a terrific sauce to keep around. I always make it for grilled salmon, then find I put it on cooked veggies, in quick cups of bouillon, and anything else I can think of. Make up your own spice rainbow. And keep it in the fridge for more than 3 days. Add new spices for a different flavor as the days go on. Keep it bright with more squeezes of lemon juice.
Can you freeze this?
Really hate cilantro, tastes soapy to me. Decided use anyway.Totally repelled just washing. Result: I was glad that I used.Mixed with the parsley and other ingredients I found that soapiness to be totally masked. What was left was this luxurious, luscious, pungent sauce. From what I understand is some people carry genes for aversion to cilantro.These genetic markers are located near genes that help determine your sense of smell. Smell masked = really enjoyed bright earthy muskiness of the sauce
Cilantro and parsley should be in equal proportion. Use harissa and ginger in addition to spices mentioned . Add a pinch of saffron . Saffron will tie everything together else it will be just be cilantro dip.
I do a version of this where I throw in whole preserved lemons. Absolute bliss.
I make this frequently - did not have parsley last night so subbed arugula which made it more peppery but still very good on grilled fish and grilled slabs of zucchini. Will use leftovers to make potato salad with green beans.
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