Chermoula (Charmoula)
Used as the foundation of many North African fish dishes, chermoula is a thick lemony, spiced herb marinade made with cilantro, parsley, garlic, lemon juice, coriander, paprika, cumin, chili, and olive oil. Variations can contain preserved lemons. Chermoula can be thinned with olive oil to make a vinaigrette or sauce. Fish and vegetables can be marinated in chermoula. Find the video, recipe, and printable recipe PDF below!
Yield: 4 - 6 portions
Method
Mix the lemon juice, garlic, paprika, cayenne, and cumin in a mixing bowl until smooth.
Whisk in the parsley, cilantro, and olive oil. If necessary, add more oil so that the vinaigrette is not too thick.
Taste and add more lemon juice or vinegar if needed. Season to taste with salt and pepper. Makes about 2 cups, enough for 4 salads.
Note: Good on grilled vegetables, hard cooked eggs, cooked tuna or shrimp, bean salads, potato salads, grain salads
Source: Adapted from Joyce Goldstein
Ingredients
½ cup Lemon juice, fresh
½ ea. Garlic cloves, finely minced
1 tsp. Paprika
½ tsp. Cayenne pepper
2 tsp. Cumin seeds, toasted, ground
½ cup Parsley,chopped
½ cup Cilantro, chopped
1cup Extra-virgin olive oil
as needed, Salt
as needed, Ground black pepper
as needed, Preserved lemon, chopped (optional)
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
