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Chermoula, the recipe

A recipe of Alice Hart, book Vegalicious

  • 1 small bunch coriander
  • 1 small bunch parsley
  • 1 tbs toasted cumin seeds
  • juice and zest of 1 lemon
  • 0.75 dl olive oil
  • 0.5 tsp salt
  • 1 garlic clove, finely chopped
  • 0.5 tsp ground paprika
  • 1 tsp ras el hanout

Chop and mix all ingredients in a food processor. Add some more olive oil if the sauce becomes too thick. You may add some black pepper. The chermoula keeps well for 2 weeks in the fridge. Just use what you need each time.CHERMOULA2