Chermoula Dip

Chermoula is a North African Dip often used as a stuffing in curries too.   I got this recipe for Chermoula from Aicha   who had made aubergines stuffed with chermoula and they looked so delicious. I made the Chermoula which we really enjoyed as a dip and also used it to stuff aubergines (Recipe to  Follow).

What is chermoula?

Chermoula is a relish or a dip used in North African recipes.  It’s loved for its spicy and earthy taste which comes from blending fresh herbs.  The dip is thick and blends into any dish it’s eaten with or added to. Being typical Gujarati, the chermoula reminds of the Gujarati green chutney.

What is chermoula made of?

I have been told that the exact ingredients vary from place to place but the main ingredients are peppers, chilies, tomato paste, garlic, ginger,  coriander, parsley, lemon juice and zest plus spices and  the olive oil.  Some recipes also use preserved lemons.

Is this dip vegan?

Yes and it’s perfect for adding to any dish!!

Jump to Recipe

Ingredients:

• 1 red bell pepper (chopped roughly)
• 1 red fresh chili ( deseeded and rougly cut into chunks)
• 1 cup chopped fresh coriander
• 1 cup chopped fresh parley
• 2 tbls lemon juice
• 1 tsp lemon zest
• 4-5 cloves of garlic
• 1 tsp tomato paste
• salt to taste
• ½ tsp cumin powder
• 1 tsp turmeric
• 1 tsp paprika
• 3 tbsp Olive oil

Method:

1. Add all the above ingredients in a blender and blend until smooth.

2.  The chermoula is ready to use for cooking or as a dip. We had it with our traditional gathias and it was yum.

We also used it to stuff and cook aubergines.  Recipe here

You may like these dip and chutney recipes in my blog:

• Mango Chutney with ginger and chilies
• Tomato and dates chutney
• Mango and tomato hot sauce
• Tomato dip/chutney

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