№093Condiments
Chermoula Marinade
Quintessential Moroccan marinade of fresh cilantro, parsley, garlic, lemon, olive oil, cumin, and sweet paprika, used primarily for seafood.
Ingredients
What you’ll need
- 1 cup fresh cilantro (chopped)
- 1 cup fresh parsley (chopped)
- 5 cloves garlic (minced)
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1/2 tsp cayenne
- 3 tbsp fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 tsp salt
Method
How it comes together
- 1
Wash, dry, and finely mince parsley and cilantro leaves.
- 2
Combine minced herbs, minced garlic, cumin, paprika, cayenne, and salt in a bowl.
- 3
Whisk in fresh lemon juice and extra virgin olive oil until it forms a thick, emulsified green herb paste. Use immediately or store in the fridge.
Accuracy note
Chermoula should remain herb-forward and textured, not emulsified into mayonnaise-like smoothness.
Chef’s note
Mincing the herbs by hand with a knife yields a better texture than a food processor, which can bruise the delicate leaves.
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