Chermoula
I love Chermoula! I always make new friends in the kitchen with this sauce.
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A great marinade and sauce for fish, seafood, lamb... Its a long list
Ingredients
Ingredients
½ cup fresh cilantro
4 cloves garlic
2 tablespoons fresh garlic, minced
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon salt
1 teaspoon ginger
½ teaspoon cayenne pepper
¼ teaspoon saffron
3 tablespoons olive oil
Zest from 1 whole lemon, or 1 tablespoon preserved lemon minced
2 pounds diced tomato
½ cup parsley
½ cup yellow onion, diced
1 cup tomato sauce
Preparation
Method
Heat the olive oil to medium heat then add the onions. Sweat the onions until translucent then add the cumin, garlic and ginger. Cook together for 30 seconds then add the remaining ingredients. Cook together at low heat for 6 minutes. Adjust season with salt and pepper.
Can be used with fish, seafood, poultry, lamb, beef, pork and vegetables. It’s pretty universal. Great for slow cooking covered dishes, marinade or for a sauce.
Checkout our Chermoula Blog.