Chermoula is a North African marinade that can be used for almost anything. Very versatile and can be spiced up in so many different ways .. almost endlessly. Learn how to make Chermoula in 3 different ways and let your imagination go wild with the spice mixes.
Moroccan Chermoula
I’ve heard a lot before about the Chermoula but have never actually have it let alone make it. Until I’ve had a delicious fish Tagine in a Moroccan restaurant and I fell head over heals for it. Fresh parsley, cilantro and dill weeds are my weak point. This trio seriously lift up any recipe for me and although this one does not have dill but I knew it is my type of condiment.
The beauty of Chermoula lies in its huge versatility. You see I’ve checked tens of online recipes and came to this conclusion. There is no right or wrong, yes the basic is somehow the same but many has their own taste added to this recipe so do not freak out. This is a very forgiving and very easy sauce/marinade to add to your repertoire.
Three ways to make Chermoula sauce
Here are a step by step on how to make basic Chermoula, green Chermoula and red Chermoula sauces. These are the three most famous ways to enjoy Chermoula sauce. Of course there are many other ways using different spices but these are the most famous ones I have found so let’s check how to make them.
- To make the basic Chermoula paste: place cilantro, parsley, garlic, salt and olive oil in a food processor and process until fine paste forms.
- Pour in a clean jar and cover with a film of olive oil and refrigerate until ready to use.
- To make the red Chermoula sauce: start with the basic Chermoula paste then add paprika, chili flakes and turmeric. Blend well until combined.
- Pour in a clean jar and cover with a film of olive oil and refrigerate until ready to use.
- To make the green Chermoula sauce: start with the basic Chermoula paste then add chili flakes, turmeric, mace and pickled lemon. Blend well until combined.
- Pour in a clean jar and cover with a film of olive oil and refrigerate until ready to use.
How long can you keep Chermoula refrigerated
According to my experience basic Chermoula can stay refrigerated for a 6 weeks. Just make sure to always use a clean spoon when scooping from it and always make sure to cover with a layer of olive oil. It will discolor a bit and get darker but will not totally lose its fragrance.
For the other two Chermoula sauces they stayed good for 2 weeks then I discarded it.
Freezing Chermoula: I have not tried it but my guess is if pesto can be frozen then why not with Chermoula!
How to use Chermoula
Well pretty much in ANYTHING. Chermoula is most famous to be used in chicken and fish dishes but seriously it can be used with anything. Salad dressing, with lamb chops, beef, tofu, couscous, sauteed vegetables…etc.
My Advice to you
If you are not familiar with Chermoula, then my advice to you is to make the recipes here as they have been tested by many people. After you get used to the taste then venture out and reach for your spice cabinet to make your own favorite blend.
You might need
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These 8 oz (1 cup) mason canning jars are very handy not only for pickling and making jams but also for sauces and dressings. Perfect if you are making homemade gifts too as they are attractive and seriously adorable.
Other sauces/dips from the blog
Chermoula Recipe
A very forgiving very adaptable North African paste/sauce for almost any savory dish. Use as a marinade, dipping sauce or to flavor roasted veggies or meat.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Chermoula Sauce
Ingredients
Basic Chermoula: ( no spices)
- 3/4 cup (8g) fresh parsley leaves, coarsely chopped
- 1 1/2 cup (25g) fresh cilantro leaves, coarsely chopped.
- 1 head (40g) of garlic.
- 1 1/2 teaspoons salt.
- 1/2 cup olive oil plus more for covering.
Red Chermoula Sauce:
- Basic Chermoula.
- 2 Tablespoon paprika.
- 2 Tablespoons chili flakes.
- 1/2 teaspoon turmeric.
Green Chermoula sauce
- Basic chermoula.
- 1/2 Tablespoon chili flakes.
- 1/2 teaspoon mace.
- 1 teaspoon turmeric.
- 1/2 pickled (preserved) lemon.
Instructions
- For any type of chermoula place all the ingredients in a food processor and puree.
- Place in a clean jar, pour olive oil over until you have a film covering the chermoula then refrigerate.
- This sauce is great to marinate chicken, fish, shrimp, couscous or over a salad, I’ve made a delicious zoodles with butter, basic chermoula and a splash of heavy cream.
This is exactly how I remember my mom making it but she used a mortar and pestle. She also used to add some saffron threads which added a beautiful color.
Maleeka, you are right. It is traditionally made in a mortar and pestle. I wish I had one to try it the old way :). Thank you