Chermoula Marinade Sauce

The traditional Chermoula is prepared in a mortar, the herbs will give off a better flavor, as for the Algerian Dersa so if you have a mortar do not hesitate to realize this marinade with the help of the latter. But you can prepare this Moroccan marinade using a blender to chop herbs and garlic and finish the stain in a bowl by mixing the rest of the ingredients are spices, olive oil and lemon juice.

How to prepare the Chermoula

Rinse the herbs (parsley and coriander) and remove the leaves, keeping the tender part of the stems. Remove the cloves of garlic.

Rinse the herbs (parsley and coriander)

Finely chop fresh herbs and cloves of garlic.

Season with salt and pepper, add the remaining spices (cumin and paprika, and Espelette pepper) and mix well.

Season with salt and pepper

Pour the lemon juice and the olive oil (3 to 4 ca-soup for me), mix again.

Chermoula with mortar (traditional recipe)

Pile the garlic and spices (salt, pepper, paprika and cumin) in the mortar until obtaining a good consistency (as for the Algerian dersa).

Add the herbs, oil and lemon juice and crush a second time to form a homogeneous paste.

Adjust seasoning.

Place in an airtight container until its ready to use or refrigerate for up to 1 week in an airtight jar, covering the surface with olive oil.