Preparation info
  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

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.