Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.
Chermoula is a North African marinade, traditionally used to flavour fish and seafood, but pairs excellently with meats as well.
Inspiration
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The salty lemons in Chermoula point to its origins as a preserve but today it is used as a marinade and to start or finish a stew or soup. There is a famous dish in Morocco, “twejeen m’charml,” which literally means “chermoulised”. Try tossing cooked green vegetables in the paste, or use to marinade an oily fish like mackerel.
If you are still looking for inspiration on how to cook with Chermoula try one of the recipes below…
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