Chermoula

Name: Chermoula
Total time: 10 min
Ingredients: 50g of coriander, roughly chopped; 20g of parsley, leaves picked and roughly chopped; 10g of garlic, (about 2 medium cloves); 35g of preserved lemon, halved and pips removed (about 1 medium lemon); 80ml of olive oil; 1/2 tsp flaky sea salt; 1/4 tsp paprika; 1/4 tsp cumin powder; 1 pinch of cayenne pepper; 1 lemon wedge, juiced, to taste

by GBC Kitchen

Item 1 of 1

Sauce
easy
4
10 minutes

★ ★ ★ ★ ★

5.00

This chermoula recipe shows just how easy it is to prepare one of north Africa's most popular condiments. Used as a dip or marinade for meats, fish and vegetables, it has a fresh grassy flavour with a zingy, salty finish thanks to the addition of preserved lemons.

First published in 2018

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Ingredients

Metric

Imperial

50g of coriander, roughly chopped
20g of parsley, leaves picked and roughly chopped
10g of garlic, (about 2 medium cloves)
35g of preserved lemon, halved and pips removed (about 1 medium lemon)
80ml of olive oil
1/2 tsp flaky sea salt
1/4 tsp paprika
1/4 tsp cumin powder
1 pinch of cayenne pepper
1 lemon wedge, juiced, to taste

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Equipment

Food processor or blender

Method

Place all the ingredients apart from the lemon wedge into a blender and blitz to a coarse paste

Taste and season with fresh lemon juice if needed

First published in 2018

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!

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