Chermoula, Moroccan Herb and Spice Sauce
Chermoula is the all-purpose marinade and sauce of Moroccan cooking, and of the wider Maghreb, built on a big handful of fresh herbs, warm ground spices, garlic, and acid. It is spooned over roasted vegetables, stirred into tagines and grain dishes, or used to marinate before cooking, and every cook tunes the balance of cumin, paprika, and coriander to taste. The classic version is bound with a generous pour of olive oil, which turns it into a loose paste. Left out, the oil is easily replaced: lemon juice and a splash of water bring it to a spoonable consistency, and because the sauce is already carried by garlic, toasted spice, and citrus, it needs no salt to taste complete. Make it fresh and use it within a few days. It will wake up almost anything plain, from roasted cauliflower to a bowl of chickpeas.
Ingredients
- 1 cup Cilantro, packed, chopped
- 1/2 cup Flat-leaf parsley, packed, chopped
- 3 cloves Garlic
- 1 tsp Cumin seed, toasted and ground
- 1/2 tsp Coriander seed, toasted and ground
- 1 tbsp Sweet paprika
- 1/4 tsp Cayenne
- 1/4 tsp Turmeric
- 3 tbsp Lemon juice, fresh
- 1 whole Lemons, zested
Method
- Toast the cumin and coriander seeds in a dry pan until they darken a shade and smell nutty, about 2 minutes, then grind them. Toasting whole seeds and grinding them fresh is the difference between a sauce that tastes deep and one that tastes dusty.
- Pound the garlic to a paste, in a mortar or under the flat of a knife. A smooth garlic paste distributes evenly through the sauce, where chopped garlic would leave hot raw pockets.
- Combine the cilantro, parsley, garlic paste, ground spices, paprika, cayenne, turmeric, and lemon zest. Pound or pulse to a rough green paste, keeping some texture rather than pureeing it smooth.
- Loosen with the lemon juice and a tablespoon or two of water, adding the water a little at a time until it is spoonable. Water and acid do the loosening that olive oil traditionally does, which keeps the sauce bright and low in calories.
- Let it stand 10 minutes before using so the flavors meld. The acid and garlic carry the seasoning, so it needs no salt. It keeps three days covered in the fridge and sharpens as it sits.
Nutrition
Estimated per serving: 35 calories, 1 g protein, 2 g fiber, 20 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
