Best 3 Chermoula Moroccan Marinade Recipes

Embark on a culinary journey to the vibrant heart of Morocco with chermoula, a tantalizing marinade that captures the essence of North African flavors. Steeped in rich culinary traditions, chermoula transforms ordinary ingredients into extraordinary dishes, adding a burst of aromatic herbs, zesty citrus, and warm spices that ignite the senses. Whether you're a seasoned cook or a home chef seeking adventure, this guide will lead you through the art of crafting the perfect chermoula marinade, unlocking the secrets of this Moroccan treasure.

Let's cook with our recipes!

CHERMOULA (MOROCCAN MARINADE)

Chermoula (Moroccan Marinade) image

Chermoula is a highly flavoured Moroccan marinade, that is the life saver of boring fish. There are hundreds of chermoula recipes, all different: every Moroccan cook book you pick up will contain at least three versions. It is worth trying several and ending up with a hybrid of your own. This is my favourite version. Chermoula marinated fish can be grilled, barbequed, baked or pan fried, which ever suits the fish of your choice. Pan fried salmon steaks are good, cod fillets cut into chunks and marinated are great barbequed. Makes enough marinade for fish for 4.

Provided by English_Rose

Categories Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 garlic cloves, chopped
1 -2 teaspoon ground cumin
1 pinch saffron thread
4 tablespoons olive oil
1 lemon, juice of
1 small red chili pepper, seeded and chopped
1 teaspoon salt
1 bunch fresh cilantro, finely chopped

Steps:

Place the garlic, cumin, saffron, olive oil, lemon juice, chili and salt in a mortar and pound with a pestle. Or alternatively put all the above in a food processor and whiz until finely chopped, I have little baby processor which makes this a doddle.
Add the fresh cilantro and mix in or give an additional quick whiz to combine.
Spread the mixture over the fish of your choice and leave to marinade for at least 15 minutes.

MOROCCAN CHERMOULA MARINADE

Moroccan Chermoula Marinade image

Chermoula is an ancient, but fashionable marinade, which varies in ingredient content from one Moroccan kitchen to the next.

Provided by DailyInspiration

Categories Moroccan

Time 15m

Yield 150 ml.

Number Of Ingredients 11

Ingredients

1 tablespoon cumin seed
1 tablespoon coriander seed
2 teaspoons ground cinnamon (or a 10cm stick cinnamon)
3 garlic cloves, chopped
6 parsley sprigs, finely chopped (thick sprigs)
6 coriander sprigs, finely chopped (cilantro, thick sprigs)
2 teaspoons ground sumac (or zest of 1 large lemon)
1 tablespoon mild paprika
2 tablespoons honey
3 tablespoons light olive oil
1 teaspoon fresh ground black pepper

Steps:

Heat a frying pan and dry-fry the cumin and coriander seeds with the cinnamon until aromatic. Grind with a pestle and mortar, or in a spice grinder. Then either put all the ingredients in a blender and whiz them up, or pummel the whole lot in the pestle and mortar, adding one ingredient at a time in the above order. Keeps well, refrigerated for a week.

QUICK & EASY MOROCCAN CHERMOULA MARINADE

Quick & Easy Moroccan Chermoula Marinade image

Chermoula makes a wonderful marinade for lamb, beef or chicken

Provided by Daily Inspiration S

Categories Marinades

Time 25m

Number Of Ingredients 11

Ingredients

2-3 clove garlic, roughly chopped
1 Tbsp cumin seeds
1 Tbsp coriander seeds
1 tsp ground cinnamon
cilantro, finely chopped (approximately 6 sprigs)
zest of a lemon
1 lemon, juiced
1 tsp paprika (not hot)
1 Tbsp honey
1 Tbsp olive oil
freshly ground black pepper

Steps:

1. Toast the cumin and coriander seeds in a dry skillet until they become fragrant.
2. Grind, in a spice griner, and then add to a blender or food processor, along with the remaining ingredients.
3. Allow flavors to meld. May be refrigerated for later use.

Tips:

Use fresh herbs for the most flavorful chermoula. Cilantro, parsley, and mint are essential, but you can also add other herbs like oregano, thyme, or rosemary.
Toast the cumin and coriander seeds before grinding them. This will bring out their flavor and make the chermoula more aromatic.
Use a good quality olive oil. The better the olive oil, the better the chermoula will taste.
Let the chermoula marinate the meat or vegetables for at least 30 minutes, or up to overnight. This will allow the flavors to penetrate the food and make it more flavorful.
Chermoula can be used to marinate chicken, fish, lamb, or vegetables. It can also be used as a condiment or sauce.
Store chermoula in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Chermoula is a versatile and flavorful marinade that can be used to add a Moroccan flair to any dish. It is easy to make and can be used on a variety of meats and vegetables. Whether you are grilling, roasting, or pan-frying, chermoula is a great way to add some extra flavor to your food.