Chermoula

Chermoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables.  I made this simple version as I had some preserved lemons in a jar I wanted to use up,  I also had some coriander and parsley, so what better than to blend it all together and make this delicious, tangy sauce.  We spread some on a divine fillet steak and it gave the meat a wonderful kick…

The amounts below give approximately 1/2 cup of sauce which will keep in the fridge for 7 days…

Chermoula

Ingredients:

1/2 preserved lemon

3 Tablespoon s of parsley

3 Tablespoons coriander

2 cloves garlic

½ teaspoon ground cumin

1 teaspoon hot paprika

2 Tablespoons of fresh lemon juice

2 Tablespoons of good olive oil

Method:

Put all the ingredients into a food processor (or Ninja) and pulse until it becomes a smooth sauce

Add a little extra olive oil if it’s too dry

Serve as a sauce on any meat or chicken

 

 

Bon Appetit!  🙂

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