Chermoula by @niangcook
4 servings
🌿
0.25 bunch
Flat-leaf parsley
🌿
0.25 bunch
Coriander
🧄
3 cloves
Garlic
🧂
1 tsp
Salt
⚫
1 tsp
Pepper
🫙
1 tsp
Cumin
🌶️
1 tsp
Paprika
🍋
1
Candied lemon flesh
🍋
0.5
Candied lemon skin
🫒
30 ml
Olive oil
🌶️
1 tsp
Harissa
🍶
1 tsp
White vinegar
Chop
flat-leaf parsley
Chop the flat-leaf parsley and coriander finely.
- Peel
garlic
Peel and crush the garlic cloves.
Mix
- flat-leaf parsley
- garlic
In a bowl, mix the chopped parsley, coriander, and crushed garlic.
Add
salt
Add salt, pepper, cumin, and paprika to the bowl and mix well.
- Add
candied lemon flesh
Add the flesh and skin of the candied lemon to the mixture.
Pour
olive oil
harissa
white vinegar
Pour in the olive oil, harissa, and white vinegar, and blend the mixture until smooth.
Chermoula by @niangcook
4 servings
🌿
0.25 bunch
Flat-leaf parsley
🌿
0.25 bunch
Coriander
🧄
3 cloves
Garlic
🧂
1 tsp
Salt
⚫
1 tsp
Pepper
🫙
1 tsp
Cumin
🌶️
1 tsp
Paprika
🍋
1
Candied lemon flesh
🍋
0.5
Candied lemon skin
🫒
30 ml
Olive oil
🌶️
1 tsp
Harissa
🍶
1 tsp
White vinegar
Preparation Steps
Step 1/6
Chop the flat-leaf parsley and coriander finely.
Step 2/6
Peel and crush the garlic cloves.
Step 3/6
In a bowl, mix the chopped parsley, coriander, and crushed garlic.
Step 4/6
Add salt, pepper, cumin, and paprika to the bowl and mix well.
Step 5/6
Add the flesh and skin of the candied lemon to the mixture.
Step 6/6
Pour in the olive oil, harissa, and white vinegar, and blend the mixture until smooth.
Composition
Ingredients
Types
Ingredients
Allergens
to inform
Dietetics
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Overall
10 minutes
Difficulty
Level
Easy (1/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@niangcook
Origin
Cuisine
Geographic
Morocco, North Africa
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos