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In Morocco, regional variations of chermoula are served with or used as a marinade for fish or mixed with the spice blend ras el hanout and added to tagine (it’s also great with eggs). Or blend chermoula with either ras el hanout or harissa and then add the blend to yogurt for a rich, spicy marinade for either fish or chicken. Additional garlic, fresh lemon juice, or fresh herbs can be added at the time of preparation. Yields 2 cups.

Recipe courtesy of Paula Wolfert, The Food of Morocco.

In the farmstand: garlic, cilantro leaves, parsley leaves


  • 3 T cumin seeds toasted
  • 2 heads garlic (12 cloves)
  • 2 T kosher salt
  • 2-4 c cilantro leaves loosely packed
  • 4 c parsley leaves loosely packed


Toast cumin seeds (unless using Moroccan). Combine cumin, garlic, salt, herbs and spices in a food processor and grind until pasty. Add lemon juice and olive oil and mix to combine.

photos: CCF staff

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