Condiment conversation: Chermoula

A popular Moroccan condiment is chermoula. This wet paste of herbs, spices and oil is often used as a marinade on meat, seafood and vegetables – so basically anything!

It is a mixture of dried parsley, garlic, lemon, cumin, coriander, chilli, paprika, saffron, salt and pepper. It’s a very complex condiment with the right proportion of herbs and ingredients making it so tasty!
Regardless, short of making it yourself, ~fine foods providore Simon Johnson conveniently has it in jar form! *beam of light from above appears*

This chermoula paste would cost about $5-6 for a jar but I easily got two meals for two people out of it. It’s very concentrated and a little goes a long way.

Conveniently, the label features a secret recipe for a chermoula chicken tagine. Basically onion and the chermoula paste is quickly fried off, chicken added, some stock added and then served with cous cous. I added diced eggplant and some fresh parsley. It was really easy to make. I’m a big fan of pre-made pastes and sauces – they make life a whole lot more convenient!

 

Another time I ate this simply with a good quality steak! A wonderful alternative to the usual steak accompaniments!

Sometimes I go through phases of Middle Eastern food (see my recipe for Fatteh!) because it’s something that I’ve not had a lot of exposure too. The flavours are really interesting and it’s also pretty easy and cheap. Lots of chickpeas, eggplant, etc.

I’m open to any suggestions of places to eat or things to make!

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