1
Chop the herbs
6 minChop the cilantro and parsley as finely as possible with a knife.
Sauce
This vibrant sauce, prepared by blending fresh coriander and parsley with cumin, red pepper flakes and lemon, is the traditional marinade and serving sauce for fish and grilled meats in Moroccan cuisine. With its spicy and fresh aroma, it adds depth to dishes.
Step by Step
How to make it?
2
Mix with the spices
3 minCombine the chopped herbs with garlic, cumin, sweet paprika, and red pepper flakes in a bowl.
3
Finish with the liquids
3 minAdd the lemon juice and olive oil and mix well, then season with salt; serve the sauce brushed over or alongside fish or grilled meat.
Reminder
Allergen: in its basic form this sauce doesn't contain common allergens. Important: chopping the herbs very finely gives the sauce a smooth texture; coarsely chopped herbs will leave the sauce looking messy. Caution: if using the sauce to marinate fish, limit it to 30 minutes at most, as the lemon's acidity can alter the fish's texture over a longer time.
Editor's Note Editörün Notu
Preparing chermoula separately for marinating and for serving gives the best result; brushing the same sauce onto both the raw fish and again onto the cooked version provides a better balance of freshness.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (1)
4.5
2 reviews
%100 recommend it
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E
Emre Topçuoğlu
Aide de Cuisine
3 months ago
Lezzeti gerçekten güzelmiş. Kesinlikle tekrar yapacağım.
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