This is a wonderful recipe to have in a jar in the pantry. If you don’t have a pantry the fridge will do! I love charmoulla and have adapted various recipes to get to this one. It’s quick to make in a food processor but I would suggest using a large pestle and mortar as it’s far more satisfying.
Eat this with crackers and red wine, as a jacket potato filling topped with fresh tomatoes, spread over sourdough toast or on top of soup.
Feta in Charmoulla – perfect for toast or jacket potatoes
You’ll need
- One bunch of parsley
- One bunch of coriander
- 2 quarter segments of preserved lemons
- 4 cloves of garlic
- 4 tsp cumin seeds
- 250ml extra virgin olive oil
- 200g feta cheese – chopped
To make it
- Combine the preserved lemons (skin and flesh), parsley, coriander and garlic with a little f the olive oil and pound to a paste in a pestle and mortar or a food processor then transfer to a mixing bowl.
- Toast the cumin seeds in a dry frying pan and then crush to a coarse powder in a pestle and mortar.
- Add the ground cumin to the mixing bowl and stir well.
- Finally add the olive oil and feta.
Store this in a sterlised jar somewhere cold. Ensure that the mixture in the jar is always coated with a layer of oil to prevent mould forming.
Sumptuousness in a jar
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