To make chermoula

Preparation info

  • Difficulty


  • Makes

    two cups

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

This is a wonderful marinade for fish, shellfish, lamb or chicken.


  • 1 onion, grated
  • 2 cloves garlic, smashed
  • 1 tsp ginger, powdered
  • 3 tbsp chopped fresh parsley
  • 3 tbsp chopped fresh coriander
  • juice of 2 lemons
  • 1 tsp ground cumin
  • 1 tsp paprika
  • freshly ground black pepper
  • ½ tsp salt
  • 10 tbsp extra virgin olive oil


Combine onion, garlic, ginger, parsley, coriander, lemon juice, cumin, paprika, pepper and salt in a bowl. Add extra virgin olive oil, gradually, while beating with a wooden spoon. For a finer texture, whizz everything in food processor.