Chermoula is a common marinade used across Morocco to season and spice an array of dishes, from meats to tagines. The aromatic blend of spices and citrus lends itself many varieties of preparations, but using as a marinade for lamb or chicken is my favourite.
Just add water
It's also great to start any sauce based dish with. Just fry up some onion and chermoula and add water - you'll have a flavourful sauce with any meat, fish or vegetable.
I've even brushed a little of this mix over bread and toasted it for a simple, tasty Moroccan inspired snack! It's a great marinade or sauce starter to have in your back pocket for when you want big flavour with little effort.
How to make my Moroccan Chermoula Marinade
- 2 garlic cloves (chopped)
- 2 tsp ground cumin
- 1 lemon (juice of)
- 1 tsp sweet paprika
- 1 small bunch of cilantro (coriander) (chopped)
- 2 tbsp extra virgin olive oil
- Salt & pepper
- Blend to a smooth paste all the ingredients either in a pestle & mortar if you're up for the slog, or with a hand blender/food processor. Rub over the meat/fish/veggies and leave to do it's magic, covered in the fridge for anywhere between 30 minutes to overnight.
I’m the one in charge here at Cook Eat Blog. You may have noticed that I like food. I live for food, to find it, cook it, eat it, photograph it and talk about it. I hope you like my food too – leave me a message if you do!
Cook.Eat.Blog. is my happy place to share all that I cook and eat with the you all – you’re welcome!