Chermoula

Chermoula

By
From
Moorish
Makes
200 g
Photographer
Mark Roper

Chermoula is one of the signature spices of North Africa. It is most often used as a fragrant marinade for seafood dishes, but also works well with poultry and meat. The dominant flavours are garlic, cumin, paprika, coriander and lemon, and a chilli content that varies according to your taste.

Ingredients

Quantity Ingredient
2 tablespoons cumin seeds, lightly roasted and finely ground
1 tablespoon coriander seeds, lightly roasted and finely ground
1 1/2 tablespoons sweet paprika
1 tablespoon ground ginger
garlic, roughly chopped
2-4 whole small red chillies, seeded, scraped and roughly chopped
2 lemons, juiced
10ml olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Method

  1. Put all the ingredients into a food processor and blitz until the garlic and chillies are ground to a paste. Tip into a clean jar and cover with olive oil. It will keep in the refrigerator for up to 6 months. Top up with a little oil each time you use it. For tomato chermoula add 250 g crushed tomatoes. For green onion chermoula add 100 g finely minced spring onions.
Tags:
Malouf
Greg
Lucy
Moorish
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