Chermoula

Chermoula

By
From
New Middle Eastern Food
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, with a chilli content that can be varied according to your taste.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Roast and grind separately 45 g cumin seeds and 15 g coriander seeds. Put into a food processor with 25 g sweet paprika, 15 g ground ginger, 2 roughly chopped cloves garlic, 2–4 seeded, scraped and roughly chopped bullet chillies, the juice of 2 lemons, 100 ml olive oil, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon sea salt. Whiz until the garlic and chillies have been ground to a paste. Tip into a jar and seal with 1 tablespoon olive oil. It will keep for about three months in the fridge.

Tomato chermoula

  • For tomato chermoula, add 250 g crushed tomatoes. Refrigerate for up to 1 week.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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