Chermoula

Name: Chermoula
Yield: Makes 250 ml
Cuisine: Moroccan
Ingredients: 1 red onion, minced; ½ teaspoon ground paprika; 2 teaspoons minced garlic; 1 cup flat-leaf parsley, finely chopped; 1 teaspoon sea salt; 125 ml olive oil; ½ teaspoon saffron threads; 50 ml strained lemon juice; 2 large dried chillies; ½ teaspoon freshly ground cinnamon; 1 teaspoon cumin seeds; ½ teaspoon freshly ground black pepper; 1 cup coriander leaves, finely chopped

Preparation info

Makes
250 ml

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Chermoula is essential in the cooking of Morocco, where it is used as a fragrant marinade and seasoning for meat, poultry and fish that is to be grilled or baked.

The formula is interpreted in many ways, depending on the region in which it is made. This version works particularly well with poultry and meat.

Ingredients

1 teaspoon cumin seeds
2 large dried chillies
½ teaspoon

Africa
Morocco
Spice Mix
Condiment
Gluten-free
Vegan
Mediterranean

Method

Dry-roast cumin seeds and dried chillies, separately, over gentle heat until fragrant. Cool, then grind to a fine powder. Soak saffron threads in lemon juice, then bring slowly to simmering point to bring out colour and flavour. Cool. Mix all ingredients. Refrigerate for up to 48 hours.