let's get saucy!
This deliciously fragrant marinade is typically used in Algerian, Libyan, Moroccan, and Tunisian cooking. It is excellent for flavoring fish and seafood, but it can be used for other meats and vegetables as well...Try our Moroccan Style Fish Tagine for a great way to use this marinade!
2 C. Fresh Cilantro-Finely chopped with stems removed
1 Tbsp. Ground Cumin
2 Tsp. Paprika
1 Tsp. Sea Salt
1/2 Tsp. Harissa
2 Garlic Cloves
1 Tsp. Turmeric
1/4 Tsp. Ancho Chili pepper
1/4 Tsp. Saffron Threads
4 Tbsp. Olive Oil
4 Tbsp. Fresh Lemon Juice
To prepare your Chermoula, combine the salt and garlic cloves in a pestle & mortar and mash until a smooth paste is formed.
Add the garlic paste and the rest of the ingredients into a medium bowl and combine well.
Marinate your meat or seafood of choice for at least 1 hour or store in an air tight container until use.
* If refrigerating, make sure to let it sit out to room temp before using so the oils can liquify again.