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
Ingredients
8servings
- 1 cupcilantro
- 0.5 cupparsley
- 4 clovesgarlic
- 1 tspground cumin
- 1 tspsmoked paprika
- 0.5 tspground coriander
- saffron or cayenne
- 0.3 cupolive oil
- 3 tbsplemon juice
- 0.5 tspsalt
Method
1.Blend
Blend everything into a loose paste.
2.Split
Use half as a marinade, reserve half to spoon over after smoking.
3.Store
Keeps 4 days in the fridge.
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