A simple recipe for chermoula. A light Moroccan sauce that provides soups, stews, fish, chicken and meat dishes with an explosion of flavour. View the recipe oven-baked plaice with chermoula and couscous.
What is chermoula?
Chermoula is a Moroccan herbal sauce with smoked paprika. It is used as a marinade and/or sauce and goes well with just about anything. From grilled chicken and lamb to fish. Think of it as a kind of North African version of the chimichurri sauce.
There are numerous versions of this Moroccan herbal sauce. Chermoula is known for its green herbs and grounded spices. You can make the sauce spicier by adding more spicy paprika or chilli flakes. Below you find the basic recipe. You can adjust the recipe with your own favourite herbs.
- 20 gr parsley leaves finely chopped
- 10 gr coriander finely chopped
- 2 cloves garlic finely chopped
- 2 tsp ginger grated
- 1 tsp sea salt
- 1 tsp paprika powder smoked and spicy
- 1 tsp black pepper grounded
- 1 tsp cumin powder
- 1 tsp chilli flakes
- 2 lemon juice
- 200 ml olive oil extra virgin
- 3 tbsp water
- Place all ingredients in a food processor. Grind everything into a coarse sauce.
- The sauce stays fresh for 4 days in a sealed container in the refrigerator.