Basic Chermoula Recipe

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."

Related: Traveling To Portland, Oregon? Here Are 6 Ways To Get Food And Drink Right.

Basic Chermoula Recipe
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  • 1 bunch parsley
  • 1 bunch cilantro
  • 10 cloves garlic
  • 3 tablespoons paprika
  • 2 tablespoons hot smoked paprika
  • 2 teaspoons cayenne
  • 1 tablespoon ground black pepper
  • 3 tablespoons ground toasted cumin
  • pinch of saffron
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup capers
  • 3 anchovies
  1. Chop parsley, cilantro and garlic. Combine with paprika, hot smoked paprika, cayenne, black pepper, toasted cumin and saffron.
  2. Steep in water, lemon juice and olive oil. Add capers and anchovies.
  3. Blend with a food processor or mortar and pestle and serve.
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