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Member recipe

Chermoula Spice

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Serves 4

A paste associated with Moroccan cooking

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  • 1 clove garlic, crushed
  • 2 tsp paprika
  • 2 tsp chilli powder
  • 2 tsp ground cumin
  • 1 pink saffron (soaked in cold water)
  • 50 m olive oil
  • 1 lemon, zest and juice
  • salt and pepper


    1. Mix garlic, paprika, chilli powder and ground cumin in a bowl
    2. drain the saffron and add to the bowl
    3. whisk in the olive oil, salt and pepper and the lemon zest and juice to form a smooth paste

Comments, questions and tips

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1st Feb, 2011
Beautiful flavours - made without the saffron. Used in the moroccan chicken recipe.
30th May, 2008
Quantities would be very helpful, I guess you soak the saffron, how much and for how long? ~ Thanks
28th Jul, 2017
Pink saffron? I can't find this anywhere on line. Should it be pinch? If not,how much saffron is needed. Thanks
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