Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including 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 or is ideal with oily fish such as mackerel.