Chef Eric Adjepong loves serving the North African herb sauce chermoula with grilled steaks, chicken, and vegetables. Recipes for chermoula vary slightly from region to region, and generally include cilantro, parsley, garlic, dried chiles, cumin and lemon. Adjepong rounds out his version with sweet orange zest and juice and advises cooks to adjust the seasonings to taste.

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Credit: Emily Kordovich

Recipe Summary test

active:
20 mins
total:
20 mins
Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix the cilantro and parsley. Stir in the lemon zest and juice, and orange zest and juice. Add the onion, garlic, vinegar, paprika, cumin, and cayenne; season with salt. Slowly whisk in 3 tablespoons of olive oil, adding more oil if desired. Season to taste with salt and more lemon juice, if desired. Serve right away, or refrigerate covered for up to 24 hours.

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