Chermoula

What we know so far

Chermoula is the green marinade of Morocco: fresh coriander and parsley pounded with garlic, cumin, paprika, salt, lemon juice and olive oil. It is the seasoning for fish above all, rubbed into whole fish and sardines before grilling or frying and spooned into fish tagines, but it also goes on chicken, offal, grilled vegetables and cooked salads. Every cook has a version; some add tomato paste for a red chermoula, turmeric for a yellow one, or a preserved lemon for a sharper, deeper taste.

The draft was written from 3 published sources and holds 10 ingredients and 4 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting