FreeSaucesOtherAfrican
Chermoula
The Moroccan marinade-and-sauce for fish and lamb. Herby, warm with cumin and paprika, a little saffron if you're feeling it.
Serves 8
Cook Mode
One step at a time, big text, timers, and your screen stays awake. 0/3 steps done.
Ingredients
Tap to tick off · 0/10 gathered
8servings
Method
Blend everything into a loose paste.
Use half as a marinade, reserve half to spoon over after smoking.
Keeps 4 days in the fridge.
Cooks & Reviews
Guild members can rate this recipe, log their cooks and share photos.
Sign in to continueMember reviews
No reviews yet — be the first to rate this cook.
Ask the Pitmaster about this recipe
Substitutions, scaling, technique, troubleshooting — get answers grounded in this cook.
Sign in to try the AI Pitmaster on Chermoula. New members get 3 free questions.
Sign in to tryComments(0)
Sign in to join the discussion.
Loading comments…