Best 2 Chermoula Spice Recipes

**Discover the vibrant flavors of North African cuisine with Chermoula Spice, a versatile blend that adds a burst of aromatic goodness to your culinary creations. Originating in Morocco, chermoula is a marinade and sauce made from fresh herbs, spices, and citrus. With its bold, earthy, and slightly tangy flavor profile, chermoula elevates grilled meats, seafood, and vegetables to tantalizing heights. This article presents a collection of chermoula recipes that cater to diverse culinary preferences, including chermoula paste, chermoula marinade, and chermoula sauce. Each recipe is carefully crafted to maintain the authentic flavors and aromas of chermoula while offering variations to suit different dietary needs and tastes. Whether you're a seasoned chef or a home cook seeking new culinary adventures, these chermoula recipes will unlock a world of flavors that will leave your taste buds craving more.**

Check out the recipes below so you can choose the best recipe for yourself!

CHERMOULA

Chermoula image

Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.

Provided by Martha Rose Shulman

Categories condiments, dips and spreads

Time 10m

Yield Makes 1 cup, about

Number Of Ingredients 10

Ingredients

2 cups cilantro leaves (2 large bunches)
1 1/2 cups parsley leaves (1 large bunch)
3 to 4 garlic cloves (to taste), halved, green shoots removed
1/2 to 3/4 teaspoon salt (to taste)
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon sweet paprika
1/2 teaspoon coriander seeds, lightly toasted and ground
1/8 teaspoon cayenne (more to taste)
1/3 to 1/2 cup extra virgin olive oil, to taste
1/4 cup freshly squeezed lemon juice

Steps:

Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram

BLENDER CHERMOULA SAUCE

Blender Chermoula Sauce image

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.

Categories Sauce Herb Parsley Cilantro Mint Coriander Cumin Lemon Juice Paprika Flaming Hot Summer Sauce Secrets

Yield Makes about 1 cup

Number Of Ingredients 12

Ingredients

3/4 teaspoon coriander seeds
3/4 teaspoon cumin seeds
2 garlic cloves
3/4 cup extra-virgin olive oil
1/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4-1/2 teaspoon crushed red pepper flakes
1 cup (packed) cilantro leaves with tender stems
1 cup (packed) parsley leaves with tender stems
1/2 cup (packed) mint leaves

Steps:

Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
Add cilantro, parsley, and mint; process until well combined but slightly textured.
Do Ahead
Sauce can be made 3 days ahead; chill in an airtight container.

Tips:

Choose fresh herbs: Use fresh herbs like cilantro, parsley, and mint for the best flavor.
Don't over-roast the spices: Roast the spices over medium heat until fragrant, but don't let them burn.
Grind the spices finely: Use a mortar and pestle or spice grinder to grind the spices into a fine powder.
Use a good quality olive oil: Extra virgin olive oil is the best choice for chermoula.
Add lemon juice to taste: Lemon juice helps to brighten the flavors of the chermoula.

Conclusion:

Chermoula is a versatile spice blend that can be used to flavor a variety of dishes. It is especially popular in North African cuisine, but it can also be used in Middle Eastern and Mediterranean dishes. Chermoula is easy to make and can be stored in an airtight container for up to 6 months. If you are looking for a new and exciting way to flavor your food, give chermoula a try!