Basic Chermoula Recipe
Make this classic Moroccan sauce for any protein
Scott Snyder is chef-owner at Portland's incredibly popular Levant, where his signature chermoula, a classic, tangy-savory Moroccan condiment and sauce, is a best-seller. Marinate your favorite protein in this simple preparation, or use it as a finishing sauce (especially if freshly grilled sardines are involved).
Says the chef:
"I researched and have been making it for years at home. For the more adventurous, use a mortar and pestle to blend, otherwise a food processor works fine. Work your garlic to a paste, add herbs, spices and oils and finish with lemon juice. If you're using as a marinade instead of a sauce, thin the consistency with chicken stock. You can keep chermoula in the fridge in a sealed container topped with a layer of olive oil (like you would with pesto) in the fridge."
- Chop parsley, cilantro and garlic. Combine with paprika, hot smoked paprika, cayenne, black pepper, toasted cumin and saffron.
- Steep in water, lemon juice and olive oil. Add capers and anchovies.
- Blend with a food processor or mortar and pestle and serve.
Try out these recipes with sardines on Food Republic: