Chermoula

Chermoula

By
From
Arabesque
Photographer
William Meppem

Since Moroccan food became all the rage, chermoula has featured widely on the menus of trendy restaurants around the world. In its homeland, chermoula is most often used with fish dishes. Its chilli-heat content may be varied to taste. This will keep for a month in the fridge – top up with a little oil each time you use it.

Ingredients

Quantity Ingredient
45g cumin seeds, roasted and finely crushed
15g coriander seeds, roasted and finely crushed
25g sweet paprika
15g ground ginger
2 garlic cloves, roughly chopped
2-4 whole bullet chillies, de-seeded, scraped and roughly chopped
2 lemons, juiced
100ml olive oil
1/2 teaspoon pepper
1/2 teaspoon salt

Method

  1. Put all ingredients into a food processor and blitz until garlic and chillies have been ground to a paste. For tomato chermoula, add 250 g crushed tomatoes.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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