published Jul 04, 2022 If you’re familiar with North African cuisine, you’ve likely heard of chermoula already! Sometimes referred to as charmoula, this special blend of preserved lemon, fresh herbs and spices adds a flavorful punch to whatever you add it to. You can sometimes find a dry rub version of it in supermarkets, but (as usual) I prefer it homemade! It’s much more authentic and has quickly become a staple in my kitchen. There are a handful of different types of this North African sauce out there. Today, I want to share my green and red chermoula recipes. Both are simple to make and add so much to seafood, chicken, and more. Red chermoula is made with paprika and harissa. Green chermoula is — you guessed it — filled with fresh green herbs. Once you try out my chermoula recipe you’ll want to add it to almost everything. It brightens up many different types of meals and is totally adaptable to your taste preferences!
Red Chermoula
INGREDIENT NOTES AND SUBSTITUTIONS
Red Chermoula:Saffron Threads – For added color and flavor.Preserved Lemons – Here’s a recipe on how to make them yourself, or store bought.Garlic – Necessary for all types of charmoula.Cilantro Leaves – Always opt for fresh cilantro!Parsley Leaves – Ditto for your parsley.Olive Oil – The base of your chermoula recipe.Harissa – I have a homemade version that I adore, or store bought.Ras el Hanout – I make this myself too! a favorite spice blend here.Salt – You can add more or less depending on your preferences.Sweet Paprika – For more red color and flavor.Ground Cumin – Here you can use the dried version.
HOW TO MAKE RED CHERMOULA
Green Chermoula
Green Chermoula: You’ll use some of the same ingredients above, but there are a few other extras:Cilantro – Again, use fresh!Flat Leaf Parsley – You guessed it — opt for fresh here.Mint Leaves – To brighten up your charmoula. Use fresh again.Garlic – I already told you that you need garlic in all types of charmoula!Ras el Hanout – Don’t forget to check out my homemade spice mix.Red Pepper Flakes – The only red ingredient you’ll find in the green version. It adds a bit of heat!Salt – Again, use as much or as little salt as you like. Start with a teaspoon and go from there!Lemon Juice – For added freshnessExtra Virgin Olive Oil – Opt for EVVO here.
HOW TO MAKE GREEN CHERMOULA
Can Chermoula Be Made In Advance?
Absolutely! In fact, when you make it in advance and store it in the fridge, the flavors will be even more intense. You can make yours up to 3 days ahead of time. Just be sure to store it in an airtight container in your refrigerator.
What Do You Eat With Chermoula?
This versatile mixture of herbs and spices can be enjoyed in so many different ways. I love using mine on grilled meats, roasted vegetables, couscous, and stews like tagine. It’s also delicious as a dipping sauce with vegetables or toasted pita chips. Not to mention, it makes an excellent marinade for seafood! One of my favorite thing about making this recipe is the multiple ways you can use it. I love having it on hand.
What Is The Difference Between Chimichurri And Chermoula?
These two sauces are often compared but they are slightly different in taste, origin, as well as the ingredients used. Chimichurri hails from Argentina and is made with fresh herbs, spices, and red wine vinegar. The North African sauce gets its acidity from lemons instead of vinegar. Now you know! If you’ve read this far, I wanted you to know that I’ll be sharing one of my ALL-TIME favorite chicken recipes using this red chermoula next… until then, make a batch of this and get ready!
