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Home | Recette de bol à la Marocaine avec chermoula | Olives et gourmandises

Chermoula for Moroccan bowl

THIS TASTY RECIPE WITH FLAVORS OF MOROCCO WAS CREATED BY CHEF CAROLINE BÉRUBÉ, OF ÉPICA.

CHERMOULA IS A SAUCE USED IN MAGHREBINE CUISINE (LEBANON, MOROCCO, ALGERIA), MOST OFTEN ACCOMPANIING FISH.

Preparation time

15-20 min

Cooking time

1h

Servings

About 4 servings

Nouvelle bouteille coriandre et oignon

Ingredients

  • ½ cup fresh parsley
  • ½ cup fresh cilantro
  • 1 clove of garlic
  • 2 tablespoons diced onions
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • Salt and pepper
  • 1/3 cup coriander and onion olive oil
  • 2 tablespoons lemon balsamic
  • 2 tablespoons lemon balsamic
  • Crushed chili to taste
  • Water for texture

Products used

Coriander and onion - Olive oil

Coriander and onion - Olive oil
Sicilian lemon - White balsamic

Sicilian lemon - White balsamic

Preparation

PREPARATION


In a mortar, crush the garlic, onions, cumin, paprika, salt and pepper.
Clean the fresh herbs, chop them and add them to the mortar while crushing them.
Add olive oil, lemon balsamic, water for texture if needed and crushed chili
Chermoula can be kept in the fridge for 5 days.

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By Olives et gourmandises

At Olives et Gourmandises, each creation is imbued with the excellence of our products. We are not renowned chefs, but cooking enthusiasts, who perfectly master our products and their benefits. Each dish we create celebrates the harmony of flavors and highlights the authenticity of our extra virgin olive oil, balsamic vinegars and unique spices. Immerse yourself in our culinary world and let yourself be seduced by our creations which combine simplicity, quality, taste pleasure and love.

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