This vibrant sauce combines fresh cilantro and parsley with cumin, red pepper flakes, and lemon. In Moroccan cuisine, chermoula is traditionally used to marinate and serve with fish and grilled meats. Its spicy, fresh flavor adds depth to a meal.
Finely chop the cilantro and parsley with a knife.
Combine the chopped herbs, garlic, cumin, paprika, and Turkish red pepper flakes in a bowl.
Add the lemon juice and olive oil and mix well. Season with salt, then brush the sauce over fish or grilled meat, or serve it on the side.
Allergen: In its basic form, this sauce contains no common allergens. Important: Chop the herbs very finely for a smoother sauce; coarsely chopped herbs can make it uneven. Caution: If using the sauce to marinate fish, limit the time to 30 minutes. The acidity of the lemon can change the fish’s texture if left longer.
Lezzeti gerçekten güzelmiş. Kesinlikle tekrar yapacağım.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
