Chermoula with preserved lemon

Name: Chermoula with preserved lemon
Yield: Makes about 350 ml/11 fl oz
Cuisine: Australia
Ingredients: ½ cup coriander/cilantro/Chinese parsley leaves, finely chopped; ½ cup coriander/cilantro/Chinese parsley leaves, finely chopped; ½ cup coriander/cilantro/Chinese parsley leaves, finely chopped; ½ cup spearmint leaves, finely chopped; 1 teaspoon cumin seeds; 10 red shallots, finely sliced; 4 large cloves garlic, finely chopped; ¼ cup flat-leaf parsley, finely chopped; ½ teaspoon freshly ground black pepper; 2 red birds-eye chillies, finely chopped; 200 ml/6½ fl oz extra-virgin olive oil; rind/zest of ½ Preserved Lemon, diced

Preparation info

Makes about
350 ml

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

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

Australian
Oceania
Australia
Spice Mix
Gluten-free
Vegan

Method

Mix all ingredients thoroughly.
Spoon into a jar and cover with a film of oil. Keeps, refrigerated, for up to 3 days. Use when cooking fish or chicken, or toss with boiled potatoes.