In the vast tapestry of global cuisine, certain flavors stand out as bold and unapologetically unique. Among these, there is a vibrant, aromatic paste that embodies the cultural notes of North African cuisine—the Chermoula wet rub.
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Chermoula Wet Rub
Renowned for its heady mix of herbs, spices, and citrus, Chermoula dances on the palate, offering a voyage to the shores of the Mediterranean and the Maghreb. For aficionados of the paleo diet and lovers of robust flavor, Chermoula weaves a tale of both tradition and innovation.
Chermoula's primary vocation of marinating Fish endures, enhancing the delicate sweetness with a play of citrus and spice. Yet, it has expanded its repertoire, becoming a darling for Lamb and poultry. A long bath in Chermoula imparts not just flavor, but a tenderizing touch.
Ingredients
Serves: 6 Prep Time: 5 minutes
- 1 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 1 tbs ground coriander
- 1 tbs ground cumin
- Large pinch saffron threads
- Juice of 1 lemon
- 1 cup very finely chopped coriander
- â…” cup very finely chopped flat-leaf parsley
- ¼ cup olive oil
- Sea salt and freshly ground black pepper to taste
How to Make Chermoula Wet Rub
Combine all the ingredients in a food processor and process to form a paste. Season to taste with sea salt and freshly ground black pepper.
More Dip and Sauce Recipes
If you love dips and sauces as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- South Carolina-Style Mustard Barbecue Sauce
- Sriracha Sauce
- Paleo Chocolate Sauce
- Alabama-Style White Barbecue Sauce
- Paleo Cranberry Sauce
- Mexican Salsa Verde
- Red Pepper Dip
- Spinach Artichoke Dip
- Avocado Vegetable Dip
- Egg Salad Dip
- Raspberry Lime Fruit Dip
📖 Recipe
Chermoula Wet Rub
Ingredients
- 1 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 1 tbs ground coriander
- 1 tbs ground cumin
- Large pinch saffron threads
- Juice of 1 lemon
- 1 cup very finely chopped coriander
- â…” cup very finely chopped flat-leaf parsley
- ¼ cup olive oil
- Sea salt and freshly ground black pepper to taste
Instructions
- Combine all the ingredients in a food processor and process to form a paste. Season to taste with sea salt and freshly ground black pepper.1 teaspoon ground cinnamon, 1 teaspoon sweet paprika, 1 tbs ground coriander, 1 tbs ground cumin, Large pinch saffron threads, Juice of 1 lemon, 1 cup very finely chopped coriander, ⅔ cup very finely chopped flat-leaf parsley, ¼ cup olive oil, Sea salt and freshly ground black pepper to taste
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