By Mattia’s Table
Chermoula - Moroccan Sauce (Marinade or Side)
3 steps
Prep:10min
From world’s sauces, my version of chermoula, the Moroccan sauce! This can be used (mostly) as a marinade for fish or meat, but also in the same style as chimichurri straight on cooked meat/fish
Updated at: Thu, 17 Aug 2023 10:38:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
22
Low
Glycemic Load
2
Low
Nutrition per serving
Calories162.4 kcal (8%)
Total Fat15.3 g (22%)
Carbs7.1 g (3%)
Sugars1.2 g (1%)
Protein1.9 g (4%)
Sodium2346.9 mg (117%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
In a mortar (or blender) add the garlic and the salt, mashing together until almost pasty.
Step 2
Chop the parsley and coriander (stems included) and add them to the mortar, alongside the juice of the half lemon, cumin and paprika. With the pestle keep pounding and mashing.
Step 3
Finally, add the olive oil and a dash of water if you want it more liquidy and after mashing for another minute the sauce is ready!
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