North African•gourmet
Chermoula
A simple recipe for Chermoula- a bright and flavorful North African condiment that can be used to give soups, stew, fish, chicken a burst of flavor and brightness.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon coriander seeds, toasted
- 1 cup cilantro (small stems ok)
- 1 cup Italian parsley ( or sub more cilantro)
- 1 teaspoon fresh ginger (a thin slice about the size of a quarter)
- 1 teaspoon fresh thyme (optional)
- 2 garlic cloves
- ½ cup olive oil
- Zest from 1/2 lemon (about 1-2 tsp)
- 2 tablespoons lemon juice
- 1/4 teaspoon aleppo chili flakes -add more for more heat
- 1/4 teaspoon salt, adding ¼- 3/4 teaspoon more if using as a marinade ( see notes)
Instructions
- 1
Toast seeds in a dry skillet over medium heat, stirring until fragrant and golden.
- 2
Add all ingredients to a food processor and pulse until well combined, but not too smooth.
- 3
Keep in an air tight container for up to 4 days in the fridge.