Chermoula 2

The first time I tried Chermoula was in London... hahaha! It was about 20 years ago, mind you I have been a big fan of North African cuisine for a long time... Now that I've spend time living and working in Morocco I'm really convinced how much I love these flavours! its the marriage of cumin, paprika, garlic, olive oil, lemon juice and fresh coriander... absolutely amazing. Chermoula is so easy to make, it's so good on fish for the BBQ... its works very well with lamb chops too.


Type of Dish Sauce


  • 2 cloves garlic (crushed)
  • 1/2 bunch parsley
  • 1/2 bunch coriander leaves
  • 3 g (1/2 tsp) sweet paprika powder
  • 3 g (1/2 tsp) coriander seeds
  • 3 g (1/2 tsp) cumin seeds
  • 60 ml (4 Tbsp) olive oil
  • to taste sea salt
  • 1/2 small onion (finely chopped)
  • 15 ml (1/2 fl oz) lemon juice
  • 1/2 piece fresh red chili


  1. Toast the coriander and cumin seeds in a dry frying pan. Leave to cool. Grind in a spice grinder.
  2. Put all ingredients in a food processor and work to a course puree. Alternatively chop all ingredients with a knife and mix in a bowl.
  3. Use this recipe to marinade fish for BBQ. Works very well with sardines and red mullet. don't restrict yourself as this chermoula can be used in many other ways too.
  4. Chermoula.... is as old as the hills.... and is used in the cuisines of Morocco, Algeria, Tunisia and Lybia (across North Africa). There are quite possibly as many differing recipes for chemoula as there are grains of sand in the Sahara dessert.... If you could care to count them. Anyway please try my version and feel free to experiment as you like. Some recipes include preserved lemon, cayenne pepper, saffron, turmeric etc. use it to marinade the fish before cooking and also to dress the fish when it comes off the grill.

Further Information

Yield 8

Preparation Time is approxmiately 30 minutes.

Cooking Time is approxmiately 5 minutes.

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