Chermoula (North African Relish)
Chermoula is an incredible sauce, marinade, or dip! A Moroccan relish of herbs, preserved lemon, red peppers, and other zesty ingredients.
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 1/4 tsp saffron threads
- 2 small preserved lemons ((about 4 ounces))
- 4 clove garlic (minced)
- 1/4 cup cilantro leaves (chopped)
- 2 tbsp parsley (chopped)
- 2 tbsp olive oil
- 1 tbsp harrisa
- 1+1/2 tsp Ras el Hanout
- 1 tsp kosher salt
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1 cup cilantro
- 1/2 cup flat leaf parsley
- 1/2 cup mint leaves
- 4 clove garlic
- 1+1/2 tsp Ras el Hanout
- 1/4 tsp red pepper flakes
- 1 tsp kosher salt
- 1 tbsp lemon juice
- 1/4 cup extra virgin olive oil
Instructions
- 1
Grind the saffron threads in the palm of your hand, or in a mortar and pestle (preferred). Mix with 2 tablespoons of warm water in small bowl. Let sit and allow saffron to bloom and draw out as much color as possible. It should be a deep ruby red.
- 2
Slice preserved lemons into quarters, then scoop out the pulp. Discard any seeds, save rind for other use. Roughly chop pulp and place in a bowl with remaining ingredients. Stir through saffron water and use as marinade, basting sauce or relish for seafood and chicken dishes.
- 3
Combine all ingredients and puree until smooth in food processor, blender, or with immersion blender. Add more lemon juice or water if needed for desired consistency.