breadcrumb

Chermoula – FSP

Servings

8

Serving size

2 Tbsp
COOKING TIME
30 minutes
Chermoula – FSP

Ingredients

2 tsp. Cumin Seed
1/2 tsp. coriander seed
2 cup Coriander (cilantro) leaves, raw
1 1/2 cup Fresh parsley
3 clove Garlic, raw
1 tsp. Paprika
1/8 tsp. Cayenne pepper
1/4 cup Lemon juice
1/4 tsp. Salt
1/3 cup Olive oil

Instructions

Gather all ingredients and equipment.

Heat a small saute pan over medium heat. Lightly toast cumin and coriander seeds, stirring frequently for 1-2 minutes or until fragrant.

Place all ingredients in blender or food processor. Pulse until desired consistency.
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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

The North African green sauce, chermoula, can be made in a food processor or mortar and pestle and is traditionally served with fish and seafood. It also makes a great marinade, dip, or salad dressing.

Use ground cumin and coriander if that is what you have on hand. Toast only for about 30 seconds, as the ground spices will burn very quickly, resulting in a bitter sauce.

"Out of that kitchen came food not only that I had never tasted, but that I hadn’t even dreamed of tasting. Gumbo, corn jacks and blackened fish was just the start of many dishes. It was like finding all the exotic scents in the world and wrapping as many of them as you can into a dish. Cumin and coriander, paprika, red peppers, anise and fennel, burnt orange peel and chili. It felt like the sailors from every port in the world from Morocco and Madagascar to the coast of Malabar had each brought a spice with them to throw into the cooking pot."

Harry F. MacDonald, Magic Alex and the Secret History of Rock and Roll