Chermoula is a special and magic parsley and lemon based marinade, coating and herb mixture that can be used in so many ways. It is a Moroccan dressing or marinade comprising herbs (parsley, coriander, basil), spices (cumin, paprika, coriander), onion, garlic, lemon juice or preserved lemon rind, and olive oil. It is predominantly used as a marinade or a mixture of aromatics in which the main ingredient is cooked. Yet it is very versatile.
Marinate any vegetable that is to be grilled or braised in Chermoula. Braise small zucchini in Chermoula and serve on couscous. Mix together steamed young carrots and cooked chickpeas and dress with Chermoula or drizzle it over iceberg lettuce quarters and preserved lemon. Cover tofu or haloumi with it before grilling or pan frying. Stir through couscous, quinoa, rice or other grain, bean or lentil. Even pasta!
|1 tspn cumin seeds||2 tspn coriander seeds||1 cup coriander leaves, stems and roots, coarsely chopped|
|0.5 cups mint leaves||1 cup parsley leaves||0.5 tspn paprika|
|1 tspn fresh turmeric, finely grated||1 Tblspn ginger, finely grated||3 cloves garlic, finely chopped|
|2 shallots, finely grated||6 fresh small chillies, finely chopped||0.25 cup lemon juice|
|0.5 cup extra virgin olive oil|
Dry roast the cumin and coriander seeds, separately, in a non-stick frying pan over low heat until aromatic. Cool and pound spices together in a mortar and pestle to a fine powder.
Wash, dry and chop parsley, coriander, and mint and add to the mortar; pound until a thick paste forms. Add the remaining ingredients, mix well and season to taste.
Alternatively, chop and blend all in a spice grinder or processor.
Makes about 0.75 – 1 cups. It is best made the day it is to be eaten, but will keep for a day or two more in the fridge. It can be frozen.