Chermoula is a Middle Eastern marinade or dip, often eaten with seafood, meat or bread and also used to season casserole and soups.
I have made different versions with other herbs before but seen as I had so much wild garlic available it made perfect sense to make a wild garlic chermoula. Quick and easy to make with only a handful of ingredients; a good olive oil, ground cumin, salt and lemon juice.
I use my wild garlic cehermoula like a salsa, with grilled or roasted vegetables or cold meats. It’s delicious on bread.
When the wild garlic is out of season I would use coriander and parsley and add some garlic cloves to the mix. It can be made with preserved lemons instead of lemon juice for a deeper more intense flavour.
- large bunch of wild garlic (or fresh coriander er and parsley)
- fresh coriander
- lemon juice
- olive oil
- ground cumin