Chermoula
North African marinade of coriander, cumin, paprika and preserved lemon
North African, and used as much as a marinade as a sauce — rubbed into fish before grilling and spooned over after. Coriander and cumin toasted whole make a noticeable difference to the depth.
Ingredients
- 1 1/2 cups coriander leaves and tender stems
- 1/2 cup flat-leaf parsley
- 4 garlic cloves
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 2 teaspoons sweet paprika
- 1/2 teaspoon cayenne
- 1/2 preserved lemon, pulp discarded, rind finely chopped
- 3 tablespoons lemon juice
- 2/3 cup olive oil
- 1 teaspoon coarse salt
Instructions
- Toast the cumin and coriander seeds in a dry pan over medium heat until fragrant, about 2 minutes. Grind to a powder.
- Pound the garlic with the salt to a paste in a mortar, or chop very finely.
- Chop the coriander and parsley finely and combine with the garlic, ground spices, paprika and cayenne.
- Stir in the preserved lemon rind and lemon juice.
- Whisk in the olive oil. Let stand 30 minutes before using.
Notes
- Use half as a marinade — an hour on fish, longer on chicken — and keep the rest back to spoon over at the table.
- Without preserved lemon, add the zest of a whole lemon and a little extra salt.