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Chermoula

Rated 5.0 out of 5
Based on 10 reviews

Chermoula has been an integral part of the Moroccan kitchen since Arabs introduced spices on their great sweep across North Africa in the 7th century. This North African spice blend gives a spicy, rich, herby flavour. Traditionally used to flavour fish, Chermoula is particularly suited to tuna, swordfish, salmon or monkfish, served with crushed black pepper, salt and fresh lemon. You will find great success in using Chermoula with lamb, poultry and fish, and for grilled, barbecued or roasted meat.

Use 2 tbsp of spice for 600g of meat, making sure to include fresh garlic and lemon to bring out Chermoula’s flavours. Serve with fresh herbs, especially mint or coriander.
Cumin, sea salt, paprika, garlic, onion, chilli, lemon myrtle, mint, coriander.
Africa
average rating 5.0 out of 5
Based on 10 reviews
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100% of reviewers would recommend this product to a friend
10 Reviews
Reviewed by Tania S.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Salmon

We use this on our salmon…. Superb!!!

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Reviewed by Jen P.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

The Best!!

Use with Greek Yoghurt for a Juicy Chicken dish.

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Reviewed by John Lonie L.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Chemoula

Fantastic on oven-baked fish

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Reviewed by James W.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Tasty stuff

I'm into it.

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Reviewed by Katie D.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Lovely veg

I lobe your chermoula sprinkled on cauliflower florets with a little olive oil and baked in the oven. We can't get enough!

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