Advertisement
250 ml
Medium
Published 1999
Chermoula is essential in the cooking of Morocco, where it is used as a fragrant marinade and seasoning for meat, poultry and fish that is to be grilled or baked.
The formula is interpreted in many ways, depending on the region in which it is made. This version works particularly well with poultry and meat.
Dry-roast cumin seeds and dried chillies, separately, over gentle heat until fragrant. Cool, then grind to a fine powder. Soak saffron threads in lemon juice, then bring slowly to simmering point to bring out colour and flavour. Cool. Mix all ingredients. Refrigerate for up to 48 hours.