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    Home » recipe » Chermoula Sauce

    Chermoula Sauce

    Published: Dec 7, 2020 · Modified: Sep 18, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    Chermoula is a delicious Moroccan sauce made with herbs, garlic, lemon, olive oil and warm spices. Great with fish, chicken, lamb, vegetables and stews.

    Next time try this Alfredo sauce recipe made without cream.

    Three jars of chermoula on a concrete top.

    Much like harissa, it is one of the most popular North African condiments that once you try, you will find many uses for. Here is three different ways to make chermoula sauce to get your creative juice flow.

    Table of contents

    • Why This Recipe Works
    • Recipe Ingredients
    • Recipe Instructions
    • Expert Tips
    • Recipe FAQs
    • How to use Chermoula
    • 📣 Related Recipes
    • You might need

    Why This Recipe Works

    This is a super easy chermoula sauce recipe to get you started. 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.

    Recipe Ingredients

    Recipe Instructions

    1. To make the basic Chermoula sauce: 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.
    2. 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.
    3. 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.

    Expert Tips

    • 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.
    • Make chermoula your own and add your preferred spices. You can add cumin, coriander, mint, ras el hanout and many more.
    • Traditionally a mortar and pestle is used not a food processor.
    • To make chermoula stay longer always make sure to use clean spoon when scooping it up and always cover with a thin film of olive oil.

    Recipe FAQs

    What is chermoula?

    Chermoula is a sauce/paste/ marinade that is widely used in the North African cuisines. It is an herb based condiment that is so bright and fresh. Chermoula is traditionally used with seafood dishes but nowadays it is used in so many other ways. There are so many ways to make and flavor chermoula but the basic is usually the same.

    How long can you keep Chermoula refrigerated?

    Basic chermoula can stay refrigerated for a 6 weeks when properly kept. 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 what was left.

    Three spoons over three jars of chermoula sauce.
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    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.

    Three spoons filled with different Chermoula sauces and placed over the top of the corrisponding Chermoula jar.

    📣 Related Recipes

    • A wonderfully spicy Szechuan sauce is what you need especially if you spicy food.

    You might need

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    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.


    A bowl of food on a table, with Chermoula

    Chermoula Sauce

    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.
    5 from 5 votes
    Print Pin Rate
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    Course: Condiment
    Cuisine: Moroccan, North African
    Diet: Halal, Vegan, Vegetarian
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 8 Tablespoons
    Calories: 127.9kcal
    Author: Amira

    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.

    Notes

    • 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.
    • Make chermoula your own and add your preferred spices. You can add cumin, coriander, mint, ras el hanout and many more.
    • Traditionally a mortar and pestle is used not a food processor.
    • To make chermoula stay longer always make sure to use clean spoon when scooping it up and always cover with a thin film of olive oil.
    • Some people make it solely with cilantro. I’ve seen people make it anywhere between 1:1 to 1:4 parsley to cilantro ratio. If you find cilantro soapy aim for a higher ratio of parsley may be 1:1. Parsley and garlic will mask this soapiness.
    • Others got even more innovative, but this is not traditional, and added basil and/or Thai basil with great success.
    • The green and red chermoula stayed in my fridge for two weeks. Basic chermoula stayed for about 6 weeks before I discarded what was left, color changed a bit yet it was still fragrant.
    • Freezing Chermoula: I have not tried it but my guess is if pesto can be frozen then why not with Chermoula!
    • Green Chermoula recipe yields 3/4 cup while the red one made 1 cup.
    • Nutrition is calculated for the basic Chermoula and using pink salt.
    Please check the nutrition disclaimer policy.
    Sources : Youtube.

    Nutrition

    Calories: 127.9kcal | Carbohydrates: 1.8g | Protein: 0.4g | Fat: 13.5g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 10g | Sodium: 55.2mg | Potassium: 25.6mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 1.7IU | Vitamin C: 4.8mg | Calcium: 1mg | Iron: 1.1mg
    Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

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    First published Jan 20, 2020 . Last updated December 7, 2020 with important tips, clear step by step instructions and readability.

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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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    Comments

    1. John / Kitchen Riffs

      December 09, 2020 at 8:15 am

      I love chermoula sauce! It's terrific with fish. There are a lot of rather similar green sauces all around the world, and I think this is one of the best. Haven't tried the red version of this, but I will. Thanks!

      Reply
    2. Maleeka

      January 22, 2020 at 4:05 pm

      5 stars
      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.

      Reply
      • Amira

        January 23, 2020 at 11:29 am

        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

        Reply

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