Chermoula

Chermoula

By
From
Botanical
Makes
800 g
Photographer
William Meppem

Ingredients

Quantity Ingredient
2 red onions, finely diced
2 garlic cloves, finely grated
2 lemons, juiced, finely chopped
3 tablespoons coriander seeds, dry-roasted and finely crushed
3 tablespoons cumin seeds, dry-roasted and finely crushed
1 tablespoon sweet paprika
2 tablespoons smoked paprika
1 bunch coriander, roots chopped
1/2 bunch flat-leaf parsley, leaves finely chopped
1/2 bunch mint, leaves finely chopped
2 tablespoons ras el hanout
2 tablespoons cayenne pepper
2 tablespoons salt
350ml extra-virgin olive oil
1 lemon, juiced

Method

  1. Put all dry ingredients in a bowl and stir to combine. Pour in the olive oil and lemon juice, stirring, to form a paste.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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