Chermoula Sauce: Meat, Fish or Vegetables
Course: DinnerCuisine: MediterraneanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking timeminutes
This sauce has flavor and a bit of a bite to it. It is easy to make and works well with any meat, fish or
Ingredients
2 teaspoons coriander seeds, toasted
2 teaspoons cumin seeds, toasted
1 preserved lemon, seeds removed, chopped
1 bunch fresh parsley, stems removed
1/2-3/4 cup olive oil
4 garlic cloves, peeled but left whole
2 teaspoons Aleppo pepper
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon ground turmeric
Directions
- In a small pan, add the seeds and toast seeds by shaking pan until fragrant about 1-2 minutes. Place in a mortar and pestle and grind until ground.
- In a blender or small food processor, add the seeds, parsley, preserved lemon, oil, garlic, Aleppo, paprika, salt and turmeric. Blend until combined but still a little chunky. Store in a jar with a tight fitting lid for up to 1 week in the refrigerator.
