Chermoula is a North African marinade that’s especially popular across the Maghreb —in Morocco, Algeria and Tunisia. Traditionally, it’s used to flavour fish, seafood, meats and even roasted vegetables. It’s such a bold, fragrant mix of herbs, garlic, lemon and warm spices that adds depth and brightness to any dish.
Chermoula Sauce
Ingredients
2 garlic cloves
1 ½ tsp ground cumin
1 tsp paprika
¼ tsp cayenne pepper
¼ tsp ground coriander
½ cup fresh coriander leaves
½ cup fresh parsley leaves
1 green cayenne chilli, seeds removed
¼ cup olive oil
Juice and zest of ½ lemon
Salt and black pepper, to taste
Method
Using a mortar and pestle, mash the garlic with a pinch of salt and black pepper to form a paste.
Add the spices, then gradually pound in the herbs, a handful at a time, until well combined.
Add the chilli and continue pounding until the mixture forms a fine paste.
Mix in the olive oil, lemon juice and zest.
Transfer to an airtight container and refrigerate until ready to use.
𝗖𝗵𝗲𝗿𝗺𝗼𝘂𝗹𝗮 𝗣𝗿𝗮𝘄𝗻𝘀 𝘄𝗶𝘁𝗵 𝗰𝗮𝗿𝗮𝗺𝗲𝗹𝗶𝘀𝗲𝗱 𝗼𝗻𝗶𝗼𝗻𝘀 & 𝘁𝗼𝗺𝗮𝘁𝗼𝗲𝘀
Ingredients
30 g unsalted butter
1 tbsp olive oil
½ brown onion, thinly sliced
1 clove garlic, minced
1 Roma tomato, thinly sliced
2–3 tbsp Chermoula Sauce
250 g green prawns, peeled and deveined
Salt and pepper, to taste
Method
Heat the butter and olive oil in a frying pan over low heat.
Add the onion and cook slowly until golden and caramelised.
Stir in the garlic and cook for another minute.
Add the tomato slices and cook for about 5 minutes until they soften and the sauce thickens slightly.
Stir through the chermoula, then add the prawns. Cook for 2–3 minutes, just until the prawns turn pink and are cooked through.
Season with salt and pepper to taste.
** more recipe details here https://thelebaneseplate.substack.com/p/c-for-chermoula-sauce **
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1 Comment
Wow very nice❤❤