Chermoula. Sounds crazy, but it’s super tasty. Let me explain.
Chermoula is a North African sauce made with herbs, spices, lemon, garlic and olive oil, similar to a chimichurri or an Italian salsa verde. It’s bright. It’s fresh. And it’s just packed with flavor. For the past few years, North African condiments and spice blends have really been coming to the forefront in home kitchens (harissa, za’atar, preserved lemon), providing big hits of flavor with minimal effort. I think Chermoula might take the spotlight next.
Here, I’ve paired this bold North African sauce with hard-boiled eggs and toast as a satisfying lunch or snack. But that’s not the only thing you can do with Chermoula. Far from it actually! Dress up some broiled white fish with several spoonfuls of Chermoula to take a weeknight fish dinner to the next level. Rub chicken thighs with this sauce then roast until tender and golden. Serve extra Chermoula on the side! Drizzle over charred slices of rare flank steak. Mix with mayo for a vibrant burger topping. So many tasty options! Continue reading for the recipe.