Chermoula
I don’t have too many non-negotiables when cooking. People are mostly appalled by my slapdash approach, but one steadfast rule is the importance of dry-frying and grinding your spices. It’s a crucial step that releases a bounty of oil (and flavour). It’s the thing that will make this chermoula truly sing.
Makes 2 cups (250 g/ 9 oz).
Ingredients 12
1 tbsp coriander seeds, toasted in a dry pan until fragrant
1 tbsp cumin seeds, toasted in a dry pan until fragrant
1 preserved lemon
1 cup flat-leaf parsley leaves (Italian parsley)
1 cup coriander leaves
375 ml extra-virgin olive oil
8 cloves garlic, peeled
2 tsp sumac
4 tsp Aleppo pepper
2 tsp sweet smoked paprika
2 tsp salt
1 tsp turmeric
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Method 4
Using a mortar and pestle, grind the toasted and .
Rinse the , then scrape off and discard the pulp.
Transfer the preserved lemon peel to a blender or food processor with the , , , , , , , , , , and .
Blend until combined but still a little chunky. Store in a jar in the fridge for a few weeks.
Katrina Meynink's tips
Store in a jar in the fridge for a few weeks. You could stretch it further; I often have and everyone has lived to see another day.
