Chermoula (Moroccan Herb and Spice Marinade)
Local name: الشرمولة
In short: A fresh Moroccan blend of cilantro, parsley, garlic, cumin, paprika and lemon, for marinating fish and chicken or spooning over vegetables. It takes about 10 min in total and makes 8 servings.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 130 kcal
Chermoula is the Moroccan marinade and sauce that goes with fish and seafood, and just as often with chicken, lamb and roasted vegetables. It is a loose, bright paste of cilantro, parsley, garlic, cumin, paprika and lemon in olive oil. The mixture takes five minutes with a knife or a food processor, and it keeps for days. Every household has its own balance of herbs and spice, with some adding preserved lemon or saffron.
Instructions
- Wash and dry the herbs thoroughly, then trim off the thickest stems.
- Put the herbs and garlic in a food processor and pulse until finely chopped, scraping down the bowl once. Or chop everything by hand and crush the garlic with the salt.
- Add the cumin, paprika, cayenne, salt and lemon juice and pulse briefly.
- With the machine running, pour in the olive oil in a thin stream until you have a loose, spoonable paste. Taste and adjust the salt and lemon.
- Use it at once, or store it in a jar in the fridge under a thin layer of oil.
Tips
- To marinate, use about 3 tbsp per 500 g (1.1 lb) of fish or chicken for 30 minutes to 2 hours. Do not leave fish in it longer than 1 hour, or the lemon will start to firm the flesh.
- Add the chopped rind of half a preserved lemon for a saltier, more fragrant version, or a pinch of saffron for color.
Questions and answers
How long does chermoula keep?
Covered with a film of oil in a jar, it keeps for up to 5 days in the fridge. You can also freeze it in an ice cube tray for up to 2 months.
What do you use chermoula for?
Mostly as a marinade for fish, chicken, shrimp and lamb. It is also good stirred into couscous, spooned over grilled vegetables or served as a sauce for roasted potatoes.
Is chermoula the same as chimichurri?
They look alike, but chermoula uses cilantro, cumin, paprika and lemon, while chimichurri usually uses parsley, oregano and vinegar. The flavors are quite different.
How long does it take to make Chermoula (Moroccan Herb and Spice Marinade)?
About 10 min in total: 10 min of preparation and 0 min of cooking.
How many calories are in Chermoula (Moroccan Herb and Spice Marinade)?
About 130 kcal per serving, with 1 g of protein, 3 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 130 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 3 g |
| Fat | 13 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
