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





  • Food processor or blender


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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