Sharmoula (Chermoula)

If you think cilantro tastes like soap, fair warning : skip this recipe. For all my cilantro lovers though, you're right where you need to be ! I have an infinite love for this herb, for when used appropriately, it can turn around many Oriental or Asian dish. This chermoula is mostly about cilantro and parsley. Think of it as a sort of radiant Arabic Pesto cousin ; it's bright, fragrant and citrusy all at once. The garlic, lemon and preserved lemon bring our herbs to the next level. Spice it up with salt, paprika and cumin ; or go all in, like I do, with a bit of optional turmeric, ginger and cayenne if so wished. There you go ! No cooking and no blending needed : mince everything, toss it together with a liberal amount of olive oil, and within 10 minutes you'll be in possession of a powerful, versatile marinade. It pairs especially well with fish, but the list of relevant associations is endless. Use it it tagines, on poultry and meats, or even to season some cooked veggies : Chermoula is always a good idea !

Sharmoula - Recipe

Ingredients, process - Advice & key points

• Olive oil : As usual for recipes with little ingredients and no cooking, I strongly recommend using a good quality olive oil.
• Citruses :
  • I like my Sharmoula to be quite lemony. Adapt the lemon juice amount to your own taste and to your lemon strength, starting with half the amount !
  • Beldi lemon are preserved lemon that you will find in jars, like this : Skip it if you can't find it online or in Oriental grocery stores, but I must say they lend a more complex flavour than classic lemon -with the sharpness softened and bitterness heightened. 
  • Mince it whole, skin included !
• Basil : Try to make this recipe in summer, as off-season basil is just not tasty.

Using your sharmoula - Pieces of advice

• Very useful trick : Make a batch of sharmoula, then freeze your leftovers easily ! You just have to use an ice cube tray.
• As I said, this Sharmoula pairs well with almost everything, but here is a list of my favourites:
  • In my Sea Bream Tagine, which is what I originally made it for ;
  • Stuffed into sardines, which you then fry in a bit of oil ;
  • With chicken, left to marinate for a few hours, then grilled & served upon rice ;
  • With lamb and potatoes ;
  • With broiled asparagus and cherry tomatoes.

Now come and cook !