
Recipe for Fresh and Healthy Chermoula
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
- Sanitize kitchen (sink, countertops, stovetop/oven, cupboard handles, phone, computer).
- Wash and chop herbs.
- Wash, zest, and juice lemon.
- Peel garlic and make garlic paste in a food processor (add salt and olive oil)
- Mise en place ingredients.
- Combine all the ingredients in a mixing bowl.
- Taste and season as needed.
- Serve with your favorite meat, poultry, or fish dish.
- Refrigerate leftovers in an airtight container. Expires in three days.
Happy cooking,
FS x