Chermoula
sauce
is the Maghreb first cousin of our garlic and parsley oil. The difference? It is more spicy and is made with coriander and / or parsley. Mainly, it is used as a marinade or seasoning for fish and shellfish and, to a lesser extent, for vegetables and meats. With a consistency similar to that of chimichurri,
chermoula
has a reddish appearance if there is a lot of paprika, green if aromatic grass predominates, or yellowish if a lot of turmeric is used. As for the flavor, it obviously depends on the ingredients and the tastes of whoever prepares it, but in general, the fresh touch of the herb prevails over the spicy flavors, the sharpness of the garlic and the acid of the lemon.
According to our admired British foodie Mina Holland, the only country that rivals India in volume and diversity of spices sprinkled on dishes is Morocco. Therefore, the seasonings used in
chermoula
vary according to region, family and almost, almost cook. Options: smoked or sweet paprika, coriander seeds, cumin, saffron, cayenne, black pepper, turmeric, ground ginger, and cinnamon, for example. As for the main aromatic herb, coriander is the most common, but there are those who make it only with parsley or mix it with a little chives, mint, thyme or bay leaves. More options: add some crushed tomato,
harissa
or chopped fresh red chili and replace the citrus juice with zest or pieces of pickled lemon.
Garlic is an imperative ingredient, but there are also
chermoulas
that also have chopped onion or chives.
The classic way to make this sauce is with a mortar, a trickle of oil, a little patience and a lot of love.
If you are a craving for life, use an electric chopper or mixer, but avoid over-mashing.
The
chermoula
is crumbly.
To get a better flavor, put it in an airtight container and leave it to marinate for a few hours in the fridge.
Difficulty
Decide what spices you are going to use.
Ingredients
15 g of fresh coriander (about 15 stems with their leaves)
5g fresh parsley (leaves only, a handful)
2 small cloves of garlic
1 teaspoon of sweet paprika
½ teaspoon ground cumin
1 pinch of saffron (optional)
1 pinch of dried red chili flakes (optional)
1 dash of lemon juice
Extra virgin olive oil
Freshly ground black pepper to taste
Salt to taste
Preparation
Wash, dry and chop the coriander and parsley.
To peel the garlic cloves.
Place them in a mortar, add a pinch of salt and mash until you get a paste.
Add the sweet paprika, cumin and saffron.
Pestle.
Without stopping stirring, add a line of oil to the mortar until the ingredients are covered.
Add a splash of lemon juice, season, sprinkle with the chili flakes and stir.
Ideally, let it rest for a while in the fridge in a closed jar.
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