Chermoula Dressing

Chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables.

By Sanjeev Kapoor 08 Nov 2016 in Recipes Veg

New Update

Chermoula Dressing

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Main Ingredients	Fresh coriander leaves, Fresh parsley leaves
Cuisine	Moroccan
Course	Gravies, Sauces and Stocks
Prep Time	0-5 minutes
Cook time	0-5 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Veg

Ingredients

1 medium bunch of fresh coriander leaves
1 small bunch of fresh parsley leaves
5-6 garlic cloves
2 teaspoons cumin powder
1 teaspoon paprika powder
1 teaspoon red chilli powder
1/4 teaspoon cinnamon powder
1 tablespoon lemon juice
1/4 cup olive oil
Salt to taste

Method

Combine coriander leaves, parsley, garlic, cumin powder, paprika powder, red chilli powder, cinnamon powder and lemon juice in a grinder jar. Grind into a smooth paste, adding olive oil at intervals.
Transfer the mixture into a bowl. Add salt and mix well.
Use as required.

Nutrition Info

Calories	693
Carbohydrates	35.8
Protein	16.1
Fat	53.8
Other Fiber	Iron- 29.7mg

#Cinnamon powder #Cumin powder #Fresh coriander leaves #Garlic cloves #Lemon juice #Olive oil #Paprika powder #Red chilli powder #Salt