Chermoula is the North African counterpart to Italian Salsa Verde or Argentine Chimichurri. The addition of mint and the Marrakesh Sitar blend gives it that characteristic Moroccan flair to set it apart and pair with the lamb. Chermoula is a delicious accompaniment to all types of meats, fish and vegetables. The addition of yogurt gives it a creamy consistency but can certainly be left out with just as successful results.
Step 1 -
Add herbs, garlic, Marrakesh Sitar, lemon juice and zest to the food processor and pulse a few times to combine.
Step 2 -
Add olive oil and pulse a couple more times.
Step 3 -
Add salt to taste.
Step 4 -
Remove sauce from food processor into a mixing bowl and fold in the yogurt (optional).
Step 6 -
Can be stored, covered tightly, in the refrigerator for up to 7 days
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