Fresh Chermoula Rocks!

During African week in my World Cuisines class, I was introduced to chermoula (pronounced “sher-moo-la”), a fabulous fresh herbal sauce paired with meats, poultry, and fish. It’s also used as a dip and spread. It’s delightful, flavorful, healthy, and did I mention fresh?

Chermoula Recipe

• 1/2 cup cilantro, finely chopped
• 1/4 cup mint, finely chopped
• 1/2 cup parsley, finely chopped
• 1 lemon, zested and juiced
• 2 garlic cloves, pasted
  • Olive oil
  • Salt
• 3/4 tsp ground cumin
• 3/4 tsp ground coriander
• 1/2 tsp ground paprika
• 1/4 tsp crushed red pepper, optional
• 2 saffron threads, optional
• 1/4 cup extra virgin olive oil
• Kosher salt, as needed
• Black pepper, as needed

Kitchen Equipment

• Measuring bowls, cups, and spoons
• Mixing bowls/cups/spoons for mise en place ingredients
• Cutting board
• Chef knife
• Colander
• Bowl
• Food processor (to make garlic paste)
• Spatula
• Glass juicer
• Microplane
• Spoon
• Glass container

Cooking Instructions

1. Sanitize kitchen (sink, countertops, stovetop/oven, cupboard handles, phone, computer).
2. Wash and chop herbs.
3. Wash, zest, and juice lemon.
4. Peel garlic and make garlic paste in a food processor (add salt and olive oil)
5. Mise en place ingredients.
6. Combine all the ingredients in a mixing bowl.
7. Taste and season as needed.
8. Serve with your favorite meat, poultry, or fish dish.
9. Refrigerate leftovers in an airtight container. Expires in three days.

Happy cooking,

FS x