Chermoula (Moroccan Herb Sauce) - African Recipe
Chermoula is a quintessential Moroccan herb sauce, also popular in other North African cuisines. It's an aromatic blend of fresh herbs, garlic, lemon, and spices, traditionally used as a marinade for fish, but versatile enough to complement vegetables, poultry, and meat. Served during everyday meals and festive occasions alike, Chermoula adds a burst of flavor and color to any dish. It's usually presented in a small bowl or a tagine, a distinctive Moroccan serving dish. In keeping with Moroccan customs, a communal dining setting is often adopted, with Chermoula being passed around for everyone to enjoy.
Ingredients
- 1 cup, finely chopped Cilantro (Kusbarah) Look for vibrant green leaves without any yellowing. Rinse thoroughly to remove any grit.
- 3 cloves, minced Garlic (Tawm) Use fresh garlic for the best flavor.
- Juice of 1 lemon Lemon (Limon) Choose a fresh, firm lemon for the most juice.
- 1 teaspoon Cumin (Kamoun) Toasting the cumin before grinding brings out its earthy flavor.
- 1 teaspoon Coriander (Kuzbara) Whole seeds are preferred for their freshness.
- 1/2 cup Olive Oil (Zit Zaytoun) Extra-virgin olive oil is preferred for its robust flavor.
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Chermoula (Moroccan Herb Sauce)
Updated on 03/23/2025
Chermoula is a quintessential Moroccan herb sauce, also popular in other North African cuisines. It's an aromatic blend of fresh herbs, garlic, lemon, and spices, traditionally used as a marinade for fish, but versatile enough to complement vegetables, poultry, and meat. Served during everyday meals and festive occasions alike, Chermoula adds a burst of flavor and color to any dish. It's usually presented in a small bowl or a tagine, a distinctive Moroccan serving dish. In keeping with Moroccan customs, a communal dining setting is often adopted, with Chermoula being passed around for everyone to enjoy.
Ingredients
- 1 cup, finely chopped Cilantro (Kusbarah) (Look for vibrant green leaves without any yellowing. Rinse thoroughly to remove any grit.)
- 3 cloves, minced Garlic (Tawm) (Use fresh garlic for the best flavor.)
- Juice of 1 lemon Lemon (Limon) (Choose a fresh, firm lemon for the most juice.)
- 1 teaspoon Cumin (Kamoun) (Toasting the cumin before grinding brings out its earthy flavor.)
- 1 teaspoon Coriander (Kuzbara) (Whole seeds are preferred for their freshness.)
- 1/2 cup Olive Oil (Zit Zaytoun) (Extra-virgin olive oil is preferred for its robust flavor.)
Instructions
No instructions available.
Nutrition Info:
- fatApproximately 28 g
- fiberApproximately 1 g
- sodiumDepends on added salt
- proteinApproximately 1 g
- caloriesApproximately 240 calories per serving
- carbohydratesApproximately 4 g