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Chermoula (P, TNT)
Source: from a cookbook I compiled for my friends, most of whom have also spent considerable time in Morocco
Yield: 1 cup

1/2 cup green coriander leaves, coarsely chopped
1/2 cup parsley leaves, coarsely chopped
4 to 5 cloves of garlic, smashed and peeled
2 tablespoons vinegar, preferably mild
1/3 cup lemon juice
1 1/2 teaspoons kosher salt
1 heaping teaspoon paprika
1/4 teaspoon cumin
Cayenne to taste (optional)

Blend the herbs, garlic and vinegar in a mortar and pestle until pasty. Dump in a mixing bowl. Stir in the lemon juice, salt and spices.

Use in Fish Tagine. (click here for recipe)

Posted by Laurie Sarney

Nutritional Info Per Serving: N/A