CHERMOULA

Chermoula image

Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

Provided by Leggy Peggy

Time 10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1 bunch fresh cilantro or 1 bunch flat leaf parsley
3 garlic cloves, peeled and bruised
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon paprika, ground
1 small red chili pepper, seeded (or 1 teaspoon of chili sauce)
1/2 teaspoon sea salt
1 lemon, juice of
1/4 cup olive oil

Steps:

Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
Chermoula will keep several days in the fridge.

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