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Chermoula – a North African Marinade
Chermoula is a marinade used extensively in Morocco, Tunisia, Algeria and Libya, with many variations, from the simple to the complicated.
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Course:
Ingredients
Cuisine:
North African
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Calories:
424
kcal
Author:
Azlin Bloor
Ingredients
Chermoula 1
▢
1
Tbsp
liquid saffron
▢
3
cloves
garlic
finely chopped/crushed
▢
1
small handful coriander leaves and stalks
cilantro, chopped
▢
1
small handful parsley leaves and stalks
chopped
▢
1
tsp
ground cumin
▢
1
tsp
salt
▢
1
Tbsp
lemon juice
▢
3
Tbsp
EV olive oil
Chermoula 2
▢
1
Tbsp
liquid saffron
▢
3
cloves
of garlic
finely chopped/crushed
▢
1
small handful coriander leaves and stalks
cilantro, chopped
▢
1
small handful parsley leaves and stalks
chopped
▢
1
tsp
ground ginger
▢
½
tsp
black pepper
▢
½
tsp
ground turmeric
▢
1
Tbsp
sweet paprika
▢
1
tsp
ground cumin
▢
1
tsp
ground coriander
▢
1
tsp
salt
▢
½
tsp
sumac
▢
4
Tbsp
EV olive oil
Instructions
Just mix everything up and use as required in whatever recipe you are preparing it for.
Or place all the ingredients in a chopper and zap to a smooth paste.
You can store it in the fridge for about 2 days, after which the fresh herbs won't be looking so great!
Nutrition
Calories:
424
kcal
|
Carbohydrates:
11
g
|
Protein:
2
g
|
Fat:
43
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
31
g
|
Sodium:
2343
mg
|
Potassium:
236
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
656
IU
|
Vitamin C:
21
mg
|
Calcium:
67
mg
|
Iron:
3
mg
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@azlinbloor
and tag
#linsfood
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@azlinbloor
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#linsfood
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