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For a Taste of Morocco. An exquisite blend of cilantro, cumin, garlic and lemon, as if straight from the Bazaar.
Chermoula (Chermoola) is one of the most indispensable Moroccan herb and spice blends, traditionally used with white fish but equally at home with chicken, lamb and vegetables.
Use Chermoula to add a herby tang to fish tajine. Make a Chermoula paste (see pack for instructions) to rub on fish as a marinade before cooking; add a little extra water, heat to a simmer and use as a dressing for mussels or other shellfish or cooked vegetables.
Use this Chermoula as well as your imagination to make good food delectable!
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