Chermoula
When I was living in Toronto and before I met my husband, I went out at least once a week. Whether on a date or with friends, dining out was my favorite activity! Discovering 🧐 new restaurants was what I loved the most about it, and even better when trying out new dishes…
Many times after sampling something I’d never had before, I tried to reproduce it 👩🍳 at home. Surprisingly, I was often either spot on or pretty close. Apparently, deconstructing and duplicating from memory is not a common ability – David is also like me.
A restaurant I went to frequently was The Sultan’s Tent & Café Moroc. It was at first located in prestigious Yorkville before it moved to Front Street, near St. Lawrence Market. This French Moroccan establishment with stunning décor offers flavorful meals along with belly dancers… dinner & a show 💃!
That was a great spot to bring dates, watching their reactions when the entertainers were dancing by. Besides enjoying their behavior as well as the ladies’ performances, the food 🍲 was outstanding. Being very attracted to African and Middle Eastern cuisine, this restaurant was fulfilling my quest.
The Sultan’s Tent & Café Moroc served Chermoula alongside many proteins. After duplicating it at home, it became my go-to recipe, especially when grilling fish 🐟. The first time I made it for my husband, David wasn’t too sure about it. After trying it, he understood why I loved it so much!
This unbeatable flavorful condiment is a staple in many African countries. Made with fresh herbs, citrus notes 🍋, and spices, it has a gorgeous, aromatic, and tangy taste. It takes less than 5 minutes to make this recipe… it’s that fast!
I find Chermoula very versatile. It can be used as a marinade, finishing sauce, or relish, as well as a dip. As a marinade, the acidity from the lemon will help tenderize the protein 🐏, creating a lovely layer of flavor when grilled or cooked.
Another way of using it is by drizzling it on potatoes 🥔, roasted vegetables like cauliflower, stirring it into rice or couscous, as well as using it as a dip with flatbread. When I make my Moroccan Beef Patties, this is the sauce I like spooning over.
If I were to compare this African condiment to others, I would say that it’s a cousin to Italian Pesto, Spanish Picada, or Argentinian Chimichurri! The base is very similar (herbs 🍃, oil, and spices) with a few variations, making each of them stand on their own.
I use the food processor, but a regular blender will do. After being pulsed a few times, let the machine run before pouring the oil in a slow stream through the food chute. Going slowly when emulsifying the sauce prevents it from separating, so don’t rush it 😉!
To store it, spoon 🥄 the sauce into an airtight container, pour a very thin layer of olive oil on top, which will prevent the herbs from turning brown due to oxidation, and transfer it to the fridge. It will keep for up to 1 week. Just before using, give it a quick stir.
Another way to store this condiment is by freezing it. Use an ice cube tray and spoon it into each cavity. Transfer it to the freezer until solid. Remove the cubes 🧊, place them in a plastic freezer bag, and return them to the freezer. They will keep for up to 4 months.
With a perfect balance of fresh herbs, earthy spices, and bright citrus notes, this fabulous Chermoula is a vibrant, herbaceous condiment! It’s incredibly versatile and a great flavor booster, elevating grilled proteins 🍗 and vegetables! It makes 2/3 cup…
Bon Appétit! 🍽
Here are more delightful condiment recipes for you to try… 😀
– Tempura Dipping Sauce (Tentsuyu)
– Blue Cheese Butter
– Ají Verde • Spicy Peruvian Green Sauce
– Mustard Vinaigrette
– Red Wine Cream Sauce
– Olive Tapenade
– Classic Mushroom Sauce
– Mango Chutney
– Soubise Sauce
and for even more condiment recipes 🥣, click on this link… Recipe Category • Condiments
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Chermoula
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Ingredients
- ¾ cup fresh cilantro, packed
- ¾ cup fresh parsley, packed tips & tricks
- 2 large cloves garlic, peeled
- ¼ cup freshly squeezed lemon juice tips & tricks
- 1 tsp. ground cumin
- 1 tsp. mild paprika
- ½ tsp. ground ginger
- ½ tsp. ground Himalayan pink salt
- ¼ tsp. cayenne pepper, or to taste
- ½ tsp. lemon zest
- ⅓ cup extra virgin olive oil tips & tricks
Directions
- In the bowl of a food processor, add all the ingredients except olive oil.
- Place the lid and remove the food pusher; pulse a few times before letting it run.
- While the appliance is running, pour the olive oil in a slow stream through the food chute until well mixed.
- Store chermoula in an airtight container in the fridge for up to one week, or freeze it for up to 4 months. Yields 2/3 cup.
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