Chermoula
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
Moroccan cold herb sauce; 4 sauce portions of about 50 g.
4 servingsFinal yield 205 g
Ingredients
- 50 gCoriander (cilantro) leaves, raw
- 30 gParsley, fresh
- 16 gGarlic, raw
- 60 gLemon juice, raw
- 40 gOil, olive, salad or cooking
- 4 gSpices, cumin seed
- 4 gSpices, paprika
- 1 gSpices, pepper, red or cayenne
- 4 gSalt, table
Method
- Wash and dry coriander and parsley, then chop them very finely with garlic.
- Toast cumin dry in a pan at 150 °C for 1 minute until fragrant, then crush it in a mortar.
- Grind herbs, garlic, cumin, ground paprika, cayenne and 4 g salt with lemon juice into a coarse paste.
- Stir in 40 g olive oil and rest 3 minutes. Serve cold in portions of about 50 g with fish or vegetables; the accompaniment is not part of the recipe.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 442.4 kcal
- Protein
- 4.6 g
- Fat
- 42.3 g
- Total carbohydrate (by difference)
- 17.7 g
- Total dietary fibre (USDA)
- 5 g
- Saturated fatty acids
- 5.8 g
- Sodium
- 1,604 mg
- Salt (sodium × 2.5)
- 4 g
Per serving
- Energy
- 110.6 kcal
- Protein
- 1.1 g
- Fat
- 10.6 g
- Total carbohydrate (by difference)
- 4.4 g
- Total dietary fibre (USDA)
- 1.2 g
- Saturated fatty acids
- 1.4 g
- Sodium
- 401 mg
- Salt (sodium × 2.5)
- 1 g
Per 100 g of finished food
- Energy
- 215.8 kcal
- Protein
- 2.2 g
- Fat
- 20.6 g
- Total carbohydrate (by difference)
- 8.6 g
- Total dietary fibre (USDA)
- 2.4 g
- Saturated fatty acids
- 2.8 g
- Sodium
- 782.4 mg
- Salt (sodium × 2.5)
- 2 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal