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Similar in taste and look to dried cranberries
especially smoked salmon
seasonal rituals
barbecued or roasted meat
Chermoula The Nonsense Maker Similar in taste and lookChermoula has been an integral part of the Moroccan kitchen since Arabs introduced spices on their great sweep across North Africa in the 7th century. This North African spice blend gives a spicy, rich, herby flavour. Traditionally used to flavour fish, Chermoula is particularly suited to tuna, swordfish, salmon or monkfish, served with crushed black pepper, salt and fresh lemon. You will find great success in using Chermoula with lamb, poultry and
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