Sardines Chermoula

What we know so far

Morocco lands more sardines than almost any country on earth, and this is what it does with them: butterflied sardines spread with chermoula, sandwiched in pairs, dusted with flour and fried until crisp. It is street food from the harbour stalls of Essaouira and Agadir and the cafés of every inland town, eaten with bread, a squeeze of lemon and a spoon of harissa, and it is the fish course of many Friday lunches. The same sardines are also grilled over charcoal.

The draft was written from 3 published sources and holds 5 ingredients and 7 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