AuthorAnn Ogden GaffneyChermoula, is a wonderful green cilantro based condiment from North Africa that's delicious whether you drizzle it into soups or over vegetables, or use it as a tangy marinade for fish or chicken. It's easy to make, specially if you have a small food processor or a blender, plus it freezes well, so make a big batch to jazz up your weeknight dishes when the mood takes you! Enjoy!
Put the garlic, olive oil and preserved lemon rind if using in a small food processor. Buzz until the garlic and lemon are chopped. See Ann's tips on how to do with a knife.
Add all the other ingredients except the lemon juice. Process until you have a thick rough paste.
Add the lemon juice. Process. Add a little more oil if the sauce looks dry. Will keep in the fridge 3-5 days or 6 months in the freezer.
Substitute 1/4 teaspoon cayenne (or to taste) for the Aleppo pepper flakes.
If you don’t have a small food processor. Tip the oil and lemon into a medium bowl. With a sharp knife, chop all the ingredients together by hand and mix them into the bowl with the oil and lemon.
Chermoula, is a wonderful green cilantro based condiment from North Africa that's delicious whether you drizzle it into soups or over vegetables, or use it as a tangy marinade for fish or chicken. And it's very easy to make.
16 servings
1 tablespoon
Ingredients
Directions
Put the garlic, olive oil and preserved lemon rind if using in a small food processor. Buzz until the garlic and lemon are chopped. See Ann's tips on how to do with a knife.
Add all the other ingredients except the lemon juice. Process until you have a thick rough paste.
Add the lemon juice. Process. Add a little more oil if the sauce looks dry. Will keep in the fridge 3-5 days or 6 months in the freezer.
Substitute 1/4 teaspoon cayenne (or to taste) for the Aleppo pepper flakes.
If you don’t have a small food processor. Tip the oil and lemon into a medium bowl. With a sharp knife, chop all the ingredients together by hand and mix them into the bowl with the oil and lemon.
