Best Chermoula Moroccan Marinade Recipes

Chermoula (Moroccan Marinade) image

Provided by English_Rose

Categories Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 -3 garlic cloves, chopped
1 -2 teaspoon ground cumin
1 pinch saffron thread
4 tablespoons olive oil
1 lemon, juice of
1 small red chili pepper, seeded and chopped
1 teaspoon salt
1 bunch fresh cilantro, finely chopped

Steps:

Place the garlic, cumin, saffron, olive oil, lemon juice, chili and salt in a mortar and pound with a pestle. Or alternatively put all the above in a food processor and whiz until finely chopped, I have little baby processor which makes this a doddle.
Add the fresh cilantro and mix in or give an additional quick whiz to combine.
Spread the mixture over the fish of your choice and leave to marinade for at least 15 minutes.

Moroccan Chermoula Marinade image

Provided by DailyInspiration

Categories Moroccan

Time 15m

Yield 150 ml.

Number Of Ingredients 11

1 tablespoon cumin seed
1 tablespoon coriander seed
2 teaspoons ground cinnamon (or a 10cm stick cinnamon)
3 garlic cloves, chopped
6 parsley sprigs, finely chopped (thick sprigs)
6 coriander sprigs, finely chopped (cilantro, thick sprigs)
2 teaspoons ground sumac (or zest of 1 large lemon)
1 tablespoon mild paprika
2 tablespoons honey
3 tablespoons light olive oil
1 teaspoon fresh ground black pepper

Steps:

Heat a frying pan and dry-fry the cumin and coriander seeds with the cinnamon until aromatic. Grind with a pestle and mortar, or in a spice grinder. Then either put all the ingredients in a blender and whiz them up, or pummel the whole lot in the pestle and mortar, adding one ingredient at a time in the above order. Keeps well, refrigerated for a week.

Quick & Easy Moroccan Chermoula Marinade image

Provided by Daily Inspiration S

Categories Marinades

Time 25m

Number Of Ingredients 11

2-3 clove garlic, roughly chopped
1 Tbsp cumin seeds
1 Tbsp coriander seeds
1 tsp ground cinnamon
cilantro, finely chopped (approximately 6 sprigs)
zest of a lemon
1 lemon, juiced
1 tsp paprika (not hot)
1 Tbsp honey
1 Tbsp olive oil
freshly ground black pepper

Steps:

1. Toast the cumin and coriander seeds in a dry skillet until they become fragrant.
2. Grind, in a spice griner, and then add to a blender or food processor, along with the remaining ingredients.
3. Allow flavors to meld. May be refrigerated for later use.