Moroccan Chermoulah

Preparation info
    • Difficulty


Appears in
Cooking for Crowds

By Merry White

Published 1974

  • About

This is another spicy Moroccan appetizer, which should be salty to “increase appetite.” It is a rich, peppery, and oily accompaniment for Syrian bread.


6 12</


Put all the ingredients into a saucepan and cook slowly for about 20 minutes, or until the peppers are tender. Spoon into a clean jar and refrigerate. Before serving, bring to room temperature and remove the garlic cloves.