Intro
Intro 2
What’s In Chermoula?
Intro
- 30ml Ingredient: Info
How to Make Chermoula
Step 1: Details
Storing Chermoula
Help
How I Use Chermoula
A block of text with each use bolded to make it clear.
Chermoula Recipe
Course: SidesCuisine: North AfricanDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
5
minutesTotal time
15
minutesSpice up your meals with the bold and aromatic flavours of chermoula and transport yourself to the bustling souks of North Africa!
Ingredients
1 tsp 1 Whole Cumin Seeds
1 tsp 1 Whole Coriander Seeds
Handful Handful Coriander
Handful Handful Parsley
1 tsp 1 Grated Ginger
3 3 Garlic Cloves
60 ml 60 Olive Oil
Zest and Juice from 1 Lemon
1/4 tsp 1/4 Dried Chilli Flakes
Salt
Directions
- In a dry frying pan, toast the cumin and coriander seeds until they fill your kitchen with their fragrance, then remove them from the heat.
- Roughly chop the coriander and parsley, peel and slice the garlic cloves and then tip all the ingredients into a food processor.
- Blitz until the paste comes together. It shouldn’t be completely smooth – you want some texture. You’re looking for a similar consistency to pesto or zhoug.