Chermoula Seasoning
The Quirky Foodster Team
About 1 cup wet marinade
Servings
Ingredients
- A fresh
- wet herb-and-spice marinade: cilantro
- parsley
- garlic
- cumin
- paprika
- lemon juice
- and olive oil
- blended together
Method
- Blend all fresh and ground ingredients together into a coarse or smooth paste/marinade.
- Not applicable; the ground spice components (cumin, paprika) are used as-is rather than freshly toasted.
Origin: Morocco and broader Maghreb.
Use: A marinade for fish and meat, applied before grilling or baking.
Classic Dishes: Grilled or baked fish (chermoula’s most classic application); some vegetable dishes.
Storage: Keeps 3-4 days refrigerated given the fresh herb content.
Variations: Regional and household variations exist in the ratio of cilantro to parsley and the inclusion of preserved lemon in some versions.
Substitutions: A simplified mix of cilantro, garlic, lemon, and cumin.
- A fresh
- wet herb-and-spice marinade: cilantro
- parsley
- garlic
- cumin
- paprika
- lemon juice
- and olive oil
- blended together
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