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Feta With Charmoulla

15th January 2014 By Urvashi Roe Leave a Comment

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.

Lemon / Charmoulla

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

  1. 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.
  2. Toast the cumin seeds in a dry frying pan and then crush to a coarse powder in a pestle and mortar.
  3. Add the ground cumin to the mixing bowl and stir well.
  4. 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.

Lemon / Charmoulla

Sumptuousness in a jar

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Filed Under: Preserves & Pickles Tagged With: cheese, chermoula, feta, Morocco, oil

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Comments

  1. Sarah Maison Cupcake says

    18th January 2014 at 11:16 am

    Can’t believe I’d never heard of charmoulla before when I adore feta cheese. Must try this!

    Reply
    • Urvashi Roe says

      18th January 2014 at 4:14 pm

      Charmoulla is fabulous. t’s actually a marinade/sauce commonly used with fish in Morocco. The feta is my own addition because I think it works so well. Always have a jar of this in the fridge. Great to run through couscous with a fillet of pan fried salmon on top. Good, fast midweek dinner for us that feels very gourmet without the gourmet prep time required!

      Reply
  2. Fuss Free Helen says

    31st January 2014 at 5:26 pm

    Oh delicious, a ray of sunshine in a jar, very important at this time of year!

    Reply
    • Urvashi Roe says

      31st January 2014 at 5:58 pm

      Important indeed. Most important for cheese and biscuit snacks too!

      Reply

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Hi I'm Urvashi!

I love food. This blog is a little glimpse into my foodie world which is an escape from two teenage girls, a busy job and my little cafe.

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