It’s multifaceted! Boy, you are in for a treat. You just made an encounter with this North African herb sauce… Chermoula! Every country and culture has their sauces, dressings and marinades that make their food just more delicious and irresistible. And if you delve into it more, it seems every culture has that green magic sauce that uses fresh herbs and veggies from the garden. From pesto in Europe to cilantro mint chutney from India to Cuban mojo to green seasoning from Trinidad. And now this Chermoula. Everywhere the basic same theme, mix your favorite greens, some aromatics, some spices… and there you go! That magic green thing in a jar, ready to use in a million different ways. I feel this Chermoula is your African chimichurri, like two sisters living on different continents. So similar in profile with some very subtle individual identities. Give it a try, folks. You’ll want this one on everything. Seafood, meats, veggies… I mean everything! And it’s so simple. This is something that requires you to do nothing more than put all the ingredients in a blender and whiz them together. Sound good? Read on…
What is Chermoula?
Chermoula, also known as charmoula, comes from North Africa. Think Algeria, Tunisia, Morocco (similar versions are also popular across the Mediterranean in the south of France). Imagine their seafood or meats marinated in this flavorful base and then stewed in their tagines, grilled, or simply baked. Traditionally, it’s a mix of fresh herbs, aromatics and spices bound together with lemon juice and extra-virgin olive oil. But there’s no one recipe for chermoula. You might find some preserved lemons or ginger in Marrakesh, or some cook might add a dash of onions in Algiers, or someone in Tangier may decide to cook it a bit with plum tomatoes. The variations of this theme are endless. At GypsyPlate, we feel that once you get the basic sauce down, play with different flavors and decide which variation you like.
Ingredients to make Chermoula
Cilantro – The base herb. If you are not fan of this herb, you still can make it with other herbs, but that would be closer to chimichurri.Parsley – More green magic.Mint – Optional, but I always have plenty on my patio and am on look out for every chance to use it. 🙂Cumin seedsCoriander seedsSmoked paprikaRed chili flakesGarlicFresh lemon juice & zestExtra virgin olive oilSalt and pepper
Now the simple part, making Chermoula
Before you head towards your blender, we strongly suggest that you dry toast the cumin and coriander seeds. This quick toasting step, though optional, adds tons of flavor to your chermoula. Add them to a dry skillet over medium heat and stir frequently until fragrant and the color changes slightly to golden brown, about 2 minutes. Remove from heat and let cool. Wash your herbs, remove the largest stems, and put them in the blender. Give a few quick pulses of the blender. Put remaining ingredients, minus olive oil, in the blender and pulse a few more times. Once the herbs are chopped, drizzle in olive oil and give a few more pulses. You want a slightly coarse paste, not too smooth. The seeds might be a little rough. If you prefer them finer, you can ground them fine before adding them in. Let your chermoula stand for half an hour before serving so the flavors mingle well.
What can Chermoula DO for you?
Traditionally used to flavor fish and other seafood, it’s in no way limited to the bounties of seas…
Marination tips
The best way to marinate is in a ziploc bag with all the air squeezed out. Another good option is in a covered bowl. In either case, keep your marinating meat in the refrigerator. Marinate for at least 6 hours, preferably overnight. This recipe yields about 1 cup of chermoula. I generally use about 1/2 cup per pound. So you can always multiply the recipe if cooking for a crowd.
Some variations
Instead of a blender, some prefer to finely chop the herbs, mince the garlic and mix everything in a bowl. Some also make their chermoula with a mortar and pestle.You can make your chermoula as spicy as you want by adjusting the amount of spices.Many times, tomatoes are mixed in. This version is often cooked, with fresh diced tomatoes, though some people just stir in tomato paste.Onion, ginger, preserved lemons, thyme, saffron, red wine vinegar are a few other things that sometimes make their way into this delicious sauce.
How to store Chermoula
Chermoula can be refrigerated in an airtight container up to 4-5 days, though chances that it will last that long are pretty slim. 🙂 I betcha! If you make a big batch, you can portion it out by freezing in an ice tray and storing the frozen cubes in a ziploc bag. I know many of you have tried our other green sauces. Now give this novel sauce from Africa a try. Who wouldn’t need a little perk up to that fish or steak this summer, when the barbies are working full on. Bring out the brightness! Chermoula… cheri!!! Yeah, I know, that endearing word! I, myself, am in love with not only the flavors, but the word too… silly me 🙂
Chermoula, on my Gypsy Plate… enjoy!
Check out these other great sauces and seasonings!Cuban Mojo MarinadeHomemade SofritoCreole MustardPesto SauceRemouladeChipotle MayoCilantro Mint ChutneyJamaican Jerk MarinadeGuasacaca (Venezuelan Guacamole)
