Sauce - Chermoula (Moroccan) (For Meat, Poultry, Seafood, Vegetables)

NOTE: We permit posting of hot sauce recipes from various sources because they are part of cooking, but it must be warned that some of these hot sauces are very wicked and should be made with gloves and be treated with extreme caution. You are on your own!
Forum rules
Post Reply
User avatar
Chowhound
Admin
Posts: 9181
Joined: 30 Aug 2012, 08:35

Sauce - Chermoula (Moroccan) (For Meat, Poultry, Seafood, Vegetables)

Post by Chowhound »

Chermoula-Sauce-3.jpg
3 tsp ground cumin
1/2 tsp ground coriander
2 tsp paprika
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
4 garlic cloves, chopped
1/2 tsp. salt
a pinch cayenne pepper or to taste

Place the cumin, coriander, and paprika in a frying pan and cook over medium heat for 30-60 seconds, or until fragrant. Combine these spices with the rest of the ingredients and pulse in a food processor until smooth.
Peace At The Dinner Table - Good Food Has No Borders!
Top
Post Reply

Return to “Sauces, Gravies, Butters, Pestos, Marinades, Condiments, Seasonings, Toppings, Salsas, Dips, Relishes, Olives, Chutneys, Cooking Ingredient Substitutes”