Chermoula is a tart, herb-rich sauce often referred to as Middle Eastern chimichurri. Traditionally served alongside meat and seafood, we love this sauce for so many reasons. The Saffron blooms and perfumes while the lemon and herbs brighten things up. A must for grilled steaks. We love it on flatbread with goat cheese. Yummy on our Crispy Rice Cakes with Mushrooms.
Time: 10 min
Makes 1 cupRating
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Loading...| 1 large bunch cilantro | |
| 4 garlic cloves, roughly chopped | |
| 1 tsp Hot Smoked Paprika | |
| ½ tsp Ground Cumin | |
| ½ tsp Ground Coriander | |
| ½ tsp salt | |
| ¼ tsp Ground Ginger | |
| ½ tsp Aleppo Chile Flakes | |
| 1 pinch Saffron Threads | |
| ¼ cup Meyer Lemon Extra Virgin Olive Oil | |
| Juice of 1/2 lemon |
| 1. | Chop the cilantro until fine. Add to a bowl along with all the other ingredients. Allow to sit. As it does the flavors and color will deepen as the saffron steeps in the sauce. |
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