Chermoula

Chermoula is a blend of hardy flavors like cumin, paprika and onion balanced by the freshness of parsley and cilantro plus garlic and cayenne pepper. The basic idea is to form a thick paste that will be used as a marinade before grilling or baking the fish, or as a condiment at the table. Chermoula is classically a mix of fresh cilantro (a.k.a. coriander), garlic, and spices, bound together with lemon juice and olive oil and applied as a dressing or used to marinade fish and chicken before lightly cooking.

The resulting emerald green condiment accomplishes its mission remarkably well: its fresh, tangy, earthy notes, and its lingering heat make it flamboyantly flavorful .

Other uses include spreading it on slices of baguette, or mixing it with good-quality canned tuna for an elevated tuna sandwich. Marinate meat or firm fish like tuna in chermoula for 20-30 minutes before pan-frying, grilling or barbequing. Chermoula also goes nicely with lamb.

Basic Recipe for Chermoula

bowl of bright green chermoulaIngredients:

1/2 an onion finely chopped

1 tsp fresh coriander leaves

2 tsp of chopped fresh parsley

1 clove of garlic, crushed

3 tsp ground cumin seed

2 tsp mild paprika

1 tsp turmeric

1 pinch each of cayenne pepper, black pepper and salt

Method: Combine ingredients and use immediately.

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