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  • 0:10 Prep
  • 0:02 Cook
  • Makes 1 cup
  • Capable cooks

This traditional Moroccan spice rub is typically used to flavour fish or seafood, but it can be used on other meats or vegetables.

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Spices and rubs, Sauces and condiments


  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1 brown onion, halved, coarsely chopped
  • 60ml (1/4 cup) fresh lemon juice
  • 2 tablespoons coarsely chopped fresh coriander
  • 2 tablespoons coarsely chopped fresh continental parsley
  • 2 garlic cloves, chopped
  • 1 tablespoon mild paprika
  • 2 teaspoons ground turmeric
  • Pinch of cayenne pepper
  • Salt & freshly ground black pepper


  • Step 1
    Place cumin and coriander seeds in a frying pan over medium heat. Cook, stirring, for 2 minutes or until seeds pop and mixture is fragrant.
  • Step 2
    Place the seeds, onion, lemon juice, coriander, parsley, garlic, paprika, turmeric and cayenne pepper in bowl of a food processor and process until finely chopped. Season with salt and pepper.


Store this chermoula in an airtight container in the fridge for 1 week. Variations-Laksa paste: Place 6 long dried red chillies in a bowl of hot water and set aside for 20 minutes to soak. Drain. Place in the bowl of a food processor along with 8 purple (Asian) eschalots, 5 macadamia nuts, 1 1/2 tbs grated fresh galangal, 2 chopped stems lemon grass, 2 tbs peanut oil, 1/2 tsp ground turmeric, 1 tsp shrimp paste and 1 garlic clove, and process until smooth. Red curry paste: Place 2 tsp shrimp paste, 14 fresh red birdseye chillies, 1 tbs chopped fresh galangal, 5 purple (Asian) eschalots, 1 stem chopped lemon grass, 4 sprigs fresh coriander, 1 tbs coriander seeds, 1 1/2 tsp whole black peppercorns, 1 1/2 tsp cumin seeds, 3 garlic cloves, 1 1/2 tsp grated lime rind, 1 tsp ground nutmeg and 1/2 tsp salt in the bowl of a food processor and process until smooth.

  • Author: Sarah Hobbs
  • Image credit: Steve Brown
  • Publication: Australian Good Taste



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