Chermoula
North Africa's green marinade — coriander, cumin, paprika, preserved lemon, garlic.
The house sauce of the Maghreb. Every family, every port, every grandmother has her own version. Used as a marinade for fish and lamb, a dressing for grilled vegetables, or a bright condiment slathered on flatbread. Green, punchy, and full of North African sunshine.
Method
- 01
In a mortar or food processor: 1 bunch flat-leaf parsley, 1 bunch fresh coriander (stalks and all), 4 garlic cloves, ½ preserved lemon (rind only), 1 tsp salt.
- 02
Pound or pulse to a rough paste — you want visible flecks, not smooth purée.
- 03
Add 1 tsp ground cumin, 1 tsp sweet paprika, ½ tsp cayenne, juice of 1 lemon.
- 04
Stir in 150ml extra virgin olive oil. Rest 30 minutes before using so the flavours marry.
- “Preserved lemon rind (not the flesh) is the secret ingredient. Skip it and you have parsley sauce.”
- “Make it 24 hours ahead — the flavours deepen properly.”