Recipe by Damaris Beems
0.0 from 0 votes
Course: SeasoningCuisine: Moroccan




Cooking time


Total time



It is seasoning Michelin star style. One that gives flavor with respect for what it adds flavor to. Distinct, not to be ignored, but certainly not overbearing. Your best friend, your buddy. Who also values you. That is exactly what this chermoula does. With vegetables, with rice, bread or whatever you like. Just enjoy.


  • 1 bouquet coriander

  • 4 cloves garlic

  • 1 thea spoon rounded cumin, paprika powder and chili powder

  • 6 table spoons olive oil or arachide oil

  • 1 lemon (its juice)

  • salt and pepper to taste


  • Mix all the ingredients in a foodprocessor and turn it in the wonderful combination it becomes like this.
  • If you have leftover chermoula, you can keep it in the fridge for a few days. I scoop/pour it into an ice cube tray and freeze it. The next day I push the cubes out and keep them in a bag in the refrigerator. And when I need it, I take out as many blocks as necessary. You can serve chermoula at room temperature and warm.

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