North African chermoula

Recipe from: 5/1/2002
recipes, spices, African

Ingredients 11
Servings 0
  • 30
    walnut oil
  • 2
    red onions, thinly sliced
  • 3
    garlic cloves, crushed
  • 10
    ground cumin
  • 5
  • 1/2 t cayenne pepper
  • 1 1/2 cup canned tomatoes, crushed
  • large handful of coriander leaves and stems, chopped
  • large handful of flat leaf parsley, chopped
  • juice of 1 lemon
  • salt and freshly ground black pepper



Fry the onion in a hot pan with oil until translucent, then add the tomatoes, garlic and spices.
Stir to keep it from sticking.
Add 1/2 cup water and bring to the boil.
Reduce to a thick consistency, with the oil returning on the top.
Add the chopped coriander, parsley and the lemon juice.
Season to taste.


Read more on: african  |  shallow-fry  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.