Fresh 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. Did you know? The salty lemons in chermoula point to its origins as a preserve but today it is used as 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 like mackerel