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4
Easy
15 min
Published 2013
I’ve had an unremitting crush on chermoula for decades. While the name points to the North African condiment, my father has been making a version of this scrumptious sauce to stuff his infamous Coriander-stuffed Trout for years. If you like coriander/cilantro and love garlic, then you’ll quickly find chermoula creeping into plenty of your dishes. It’s very versatile, lending itself equally well to tagines and marinades.