Pete Evans' chermoula

Pete Evans

all details

This herb and spice paste hails from northern Africa. It adds depth to all kinds of dishes. Try it with lamb kofta and baked eggs (recipe link below).

Chermoula (right) is beautiful served with lamb kofta and baked eggs.
Chermoula (right) is beautiful served with any meat or seafood dish. Photo: Mark Roper

Ingredients

1 large handful of coriander leaves, chopped

1 large handful of flat-leaf parsley leaves, chopped

1 large handful mint leaves, chopped

3 garlic cloves, chopped

2 tsp ground cumin

2 tsp ground coriander

1 tsp paprika

1 small red chilli, deseeded and chopped

3 tbsp lemon juice

125ml olive oil or melted coconut oil

sea salt

freshly cracked pepper

 

Method

1. Mix the herbs, garlic, spices, chilli and lemon juice in a food processor. While the motor is running, drizzle in the oil. Process until smooth. Season with salt and pepper. The chermoula will last for three to four days in the fridge.

Serve with Pete Evans's baked eggs with lamb kofta

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  • Main Ingredients - Lamb
  • Cuisine - African
  • Course - Side Dish

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There is no cooking time for the pastry at the blind baking stage, recipe needs correction for this Read more

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Cook discussions

Walnut and rum tart

There is no cooking time for the pastry at the blind baking stage, recipe needs correction for this Read more

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Date and time
19 April