📝 About This Recipe
Hailing from the heart of the Maghreb, Chermoula is a bright, punchy, and deeply aromatic condiment that serves as the backbone of North African coastal cuisine. This recipe balances the earthy warmth of toasted cumin and paprika with the zesty brightness of preserved lemon and fresh cilantro. It is a versatile masterpiece that functions equally well as a rustic dip, a transformative marinade, or a finishing drizzle for grilled seafood and roasted vegetables.
🥗 Ingredients
Fresh Aromatics
- 2 cups Fresh Cilantro (tightly packed, leaves and tender stems)
- 1 cup Fresh Flat-Leaf Parsley (leaves only)
- 4-6 pieces Garlic Cloves (peeled and roughly chopped)
- 1 teaspoon Fresh Ginger (grated)
Spices and Seasoning
- 2 teaspoons Cumin Seeds (toasted and ground)
- 1 teaspoon Coriander Seeds (toasted and ground)
- 2 teaspoons Smoked Paprika (sweet pimentón)
- 1/2 teaspoon Cayenne Pepper (adjust for desired heat)
- 1 pinch Saffron Threads (crushed into the liquid)
- 1 teaspoon Kosher Salt (to taste)
Acids and Oils
- 1/2 piece Preserved Lemon (pulp removed, rind finely minced)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tablespoon Red Wine Vinegar (for a sharp finish)
👨🍳 Instructions
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1
Begin by toasting your whole cumin and coriander seeds in a small dry skillet over medium heat for 2-3 minutes until fragrant and slightly darkened.
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2
Transfer the toasted seeds to a mortar and pestle or spice grinder and process until you have a fine, aromatic powder.
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3
Prepare the preserved lemon by scraping away the salty flesh/pulp and discarding it; finely mince the remaining yellow rind until it forms a paste-like consistency.
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4
Wash the cilantro and parsley thoroughly and pat them very dry with a kitchen towel; excess water will make the chermoula soggy rather than vibrant.
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5
In a food processor, pulse the garlic cloves and the minced preserved lemon rind until they are finely broken down.
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6
Add the cilantro and parsley to the processor. Pulse 8-10 times in short bursts until the herbs are finely chopped but not pureed into a smooth liquid; texture is key here.
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7
Add the toasted spices (cumin, coriander), smoked paprika, cayenne pepper, ginger, and salt to the herb mixture.
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8
Pour in the fresh lemon juice and red wine vinegar. Give it two quick pulses to combine the acids with the solids.
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9
While the processor is running on its lowest setting, slowly drizzle in the extra virgin olive oil in a steady stream to create a loose, emulsified sauce.
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10
Taste the chermoula with a clean spoon. It should be zesty, salty, and slightly spicy. Adjust salt or lemon juice if necessary.
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11
Transfer the mixture to a glass jar or bowl. For the best flavor development, let it sit at room temperature for at least 30 minutes before serving.
💡 Chef's Tips
Always toast your whole spices; the depth of flavor provided by toasted cumin is significantly better than pre-ground powder. If you prefer a traditional texture, skip the food processor and chop everything by hand with a sharp chef's knife for a rustic, chunky feel. Don't skip the preserved lemon—it provides a unique fermented funk and saltiness that fresh lemon alone cannot replicate. To store, top the jar with a thin layer of olive oil to prevent oxidation and keep the herbs bright green; it will last 5-7 days in the fridge. If the sauce feels too thick, whisk in a tablespoon of warm water to help loosen the consistency without adding more oil.
🍽️ Serving Suggestions
Serve as a vibrant dip alongside warm, charred pita bread or crusty sourdough. Use it as a marinade for thick white fish like halibut or cod before pan-searing or grilling. Drizzle generously over roasted cauliflower or sweet potatoes for a bright flavor contrast. Mix a spoonful into a bowl of Greek yogurt to create a creamy, spiced dipping sauce for kebabs. Pair with a crisp, chilled Moroccan mint tea or a dry Rosé to balance the earthy spices.