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.
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
- ⅔ 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
- ⅔ 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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