Preparation info
    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

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Chermoula is normally a rather aggressive North African sauce involving chillies, pickled lemons, various spices and herbs. This particular one is relatively simple, and keeps for a couple of days in the fridge.



Put the herb leaves in the food processor bowl. Rinse the lemon, open it out, scrape and discard the pulpy flesh, then chop the skin coarsely. Toast the spices in a small frying pan for a minute