{"id":4065,"date":"2024-03-09T11:07:00","date_gmt":"2024-03-09T10:07:00","guid":{"rendered":"https:\/\/4passionfood.com\/en\/?post_type=cuisine-recipe&p=4065"},"modified":"2025-07-28T16:02:41","modified_gmt":"2025-07-28T14:02:41","slug":"chermoula","status":"publish","type":"cuisine-recipe","link":"https:\/\/4passionfood.com\/en\/recipe\/chermoula\/","title":{"rendered":"Chermoula"},"content":{"rendered":"
<\/div>\n

What is chermoula? How do you prepare it? How do you store it? And most importantly, what can you do with it? <\/p>\n\n\n\n

I’ve been wanting to write an article about this Moroccan marinade made from fresh herbs, spices, and a lot of olive oil for a while now. Chermoula is widely used in Moroccan cuisine and is essential for many fish dishes, such as \u201csardine and smoked eggplant balls<\/a>,\u201d \u201cquinoa and shrimp stuffed calamari<\/a>,\u201d \u201ctraditional rice calamari<\/a>,\u201d and \u201cbaked fish<\/a>.\u201d\u00a0<\/p>\n\n\n\n

It\u2019s also the base for the famous \u201cdjaj mchermel\u201d tagine, which simply means chicken with chermoula. Today, I\u2019m sharing five recipes for Moroccan cooked salads that all use this marinade. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

In Morocco, we have more cooked salads than raw ones, and I believe almost all of them are made with chermoula, like the well-known \u201ceggplant Zaalouk <\/a>\u201d, which you can find HERE<\/strong><\/a> for a smoky flavor.<\/p>\n\n\n\n

Today, I invite you to make: cauliflower zaalouk, carrots with chermoula, taktouka (a cooked salad with green peppers and tomato sauce), sweet potatoes with chermoula and harissa, and my favorite since childhood, baqoula, also known as khbiza. It\u2019s traditionally made with mallow leaves, but since I left Morocco in 2014, it\u2019s been tough to find them, especially here in Brentwood. So, I made it with kale and spinach instead, and it turned out divine.<\/p>\n\n\n\n

Now that you know what to do with chermoula, let\u2019s see how to prepare it and store it.\u00a0<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The traditional way to make chermoula is with a mortar and pestle. I often see people use a food processor, but I must admit I’m not a big fan. Chermoula only takes 10-15 minutes to make, even with a mortar. If you use a knife to chop the cilantro and parsley, please don\u2019t use a blender or processor, as it will darken the herbs.<\/p>\n\n\n\n

What are the ingredients for chermoula? <\/h2>\n\n\n\n

The amount listed here will allow you to make the five salads I\u2019m sharing. You can use a mortar or chop everything with a knife.<\/p>\n\n\n\n

– Herbs: You will need 50g of chopped flat-leaf parsley and 50g of chopped fresh cilantro.\u00a0\u00a0<\/p>\n\n\n\n

– In the mortar, place five peeled garlic cloves with two teaspoons of salt. Crush the garlic until it forms a paste, then add the chopped herbs along with the following spices:  <\/p>\n\n\n\n

– Spices: 2 tablespoons of paprika, 1 tablespoon of ground cumin, and 1\/2 teaspoon of freshly ground black pepper. Mix these spices into the garlic and herb mixture.\u00a0<\/p>\n\n\n\n

Then, add the olive oil. I use about 6 to 7 tablespoons of extra virgin olive oil. You can store chermoula in an airtight container in the refrigerator for about a week to 10 days.<\/p>\n\n\n\n

If you want the herbs in your chermoula to keep their color for the whole week in the fridge, don\u2019t add any lemon juice. In fact, lemon juice, saffron, or tomato paste are added depending on the dish you are preparing.<\/p>\n

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