Chermoula – Large Batch
Servings
8Serving size
2 Tablespoons
COOKING TIME
15 minutes
CHILLING TIME
60 minutes
This recipe can easily be multiplied and keeps well, refrigerated, for about 72 hours.
Ingredients
| 2 tsp. Cumin Seed (toasted and ground) |
| 1/2 tsp. coriander seed (toasted and ground) |
| 2 cup Coriander (cilantro) leaves, raw |
| 1 1/2 cup Fresh parsley |
| 3 clove Garlic, raw |
| 1 tsp. Paprika |
| 2 tsp. Smoked paprika |
| 1/8 tsp. Cayenne pepper |
| 1/4 cup Lemon juice |
| 1/4 tsp. Salt |
| 1/2 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. (Use ground cumin and coriander if that is what you have on hand. Toast for only 30 seconds or so, as burned spices )
Place all ingredients in blender or food processor. Pulse until desired consistency. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
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, and salad dressing.