Chermoula with preserved lemon

Preparation info
  • Makes

    350 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This version of chermoula, with the addition of preserved lemon, is wonderful with fish.


  • 1 teaspoon cumin seeds
  • 10 red shallots, finely sliced
  • 4 large cloves


Mix all ingredients thoroughly. Spoon into a jar and cover with a film of oil. Refrigerate for up to 3 days.