Moroccan Chermoula

Name: Marokkanische Chermoula
Total time: 15 min
Ingredients: 60 g Frischer Koriander; 30 g Frische Petersilie; 25 g Knoblauch; 8 g Gemahlener Kreuzkümmel; 6 g Paprikapulver geräuchert; 60 ml Zitronensaft; 180 ml Olivenöl; 8 g Salz

Sauce / DipOtherCold SmokingEasy15 minutes

Aromatic North African marinade made from coriander, cumin and lemon, ideal for fish and poultry.

Ingredients(for 0.5 kg)

Fresh coriander60 g

Fresh parsley30 g

Garlic25 g

Ground cumin8 g

Smoked paprika powder6 g

Lemon juice60 ml

Olive oil180 ml

Salt8 g

Instructions

Preparation

5 Minuten

Wash coriander and parsley and shake dry. Peel garlic and chop roughly.

Toasting spices

3 Minuten

Toast cumin in a dry pan over medium heat for 1-2 minutes until fragrant, then let cool.

Blending

3 Minuten

Blend herbs, garlic, cumin, paprika powder, lemon juice and salt in a blender to a smooth paste.

Finishing

2 Minuten

Slowly drizzle olive oil into the running blender until a smooth, creamy sauce forms. Adjust seasoning.

Pro Tip

For a more intense smoky note, briefly toast the cumin in a dry pan before grinding.

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