resh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus. Brush onto meat or fish for a flavour punch.
The salty lemons in chermoula point to its origins as a preserve but today it is used as a marinade and to start or finish a stew or soup. There is a famous dish in Morocco, “twejeen m’charml,” which literally means “chermoulised.”
- Dollop onto Moroccan baked eggs
- Toss through cooked green vegetables
- Mix with honey as a dressing for seared beef
- Stir through couscous
- Ideal with oily fish such as mackerel