Coriander and Garlic Chermoula Moroccan Marinade + Sauce (Chermoula or Charmoula)
Servings: 8
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Coriander and garlic marinade - Delicious chermoula (or Charmoula) is a marinade or sauce that is most often used to accompany fish, or vegetables and poultry. In Morocco it is used in many tajine fish recipes.
Ingredients
- 1 bunch parsley about 1 cup packed leaves
- 1 bunch cilantro/coriander about 1 cup packed leaves
- 3 garlic cloves
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili flakes optional
- Salt and freshly ground black pepper
- Juice of 1 lemon
- Olive oil start with 3 to 4 tbsp, add more as needed
- Optional upgrade highly recommended:
- ½ teaspoon toasted cumin seeds or coriander seeds crushed
Instructions
Option 1: Mortar and Pestle (Traditional)
- Add garlic, salt, pepper, cumin, paprika, and chili flakes to the mortar. Crush into a paste.
- Add herbs and crush again to break them down and release their oils.
- Stir in lemon juice and olive oil until you get a thick paste.
- Taste and adjust seasoning.
Option 2: Blender (Fast + Easy)
- Rinse herbs and use the leaves plus the tender stems.
- Add herbs and garlic to a blender or food processor and pulse until chopped.
- Add spices, salt, pepper, lemon juice, and olive oil. Pulse again until it becomes a paste.
- Taste and adjust.
Nutrition
Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 3mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.2mg
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