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Belazu Chermoula
Description
The Belazu Chermoula is a marinade used in Moroccan and Tunisian cooking. The Belazu Chermoula is made with fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.
Use the chermoula paste as a rub for meat and fish before grilling or stir together with mayonnaise or hummous for a dip.
Ingredients: sunflower oil, preserved lemons (24%), onions, capers, fresh coriander (4%), fresh parsley, salt, cumin (2%), garlic puree, dried coriander, red chilli peppers, spices. Acidity regulator: citric acid
Quick Comparison
| Settings | Belazu Chermoula remove | Urfa / Isot Chilli Flakes remove | Mymoune Rose Water remove | Mymoune Sumac remove | Pomegranate Molasses remove | Terra Rossa Spicy Dukka remove |
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| Price | 3.69€ | 4.38€ | 10.25€ | 6.19€ | 4.32€ | 4.94€ |
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| Content | The Belazu Chermoula is a marinade used in Moroccan and Tunisian cooking. The Belazu Chermoula is made with fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including Beldi preserved lemons, for a warm, intense flavour with a hint of citrus. Use the chermoula paste as a rub for meat and fish before grilling or stir together with mayonnaise or hummous for a dip. Ingredients: sunflower oil, preserved lemons (24%), onions, capers, fresh coriander (4%), fresh parsley, salt, cumin (2%), garlic puree, dried coriander, red chilli peppers, spices. Acidity regulator: citric acid | Urfa chilli flakes, or isot biber in Turkish, is a unique roasted paprika with an intense purple colour. The spice is made from paprika peppers, which are slow dried in an oven. It has a warm, rounded, smoky spice flavour, with hint of citrus. Urfa chilli flakes or isot biber is most famously used in çiğ köfte, heavily spiced patties made from raw mincemeat and bulgur wheat, and lahmacun, a baked flat bread made with meat. To use, sprinkle over salads and meat. | Mymouné’s Rose Water lets you bring a classic floral aroma to your cakes, pastries and even tea. Distilled using traditional Lebanese methods, this 100% natural rose water can even be sprinkled over freshly washed laundry or added to ironing water to keep your home beautifully fragrant. Mymouné is a family-run business making artisan Lebanese specialities. Based in the village of Ain El Kabou, at the foot of Mount Sannine, Mymouné takes full advantage of the rich Lebanese soil and Mediterranean weather to grow succulent fruits and fragrant flowers. These are handpicked and carefully selected for use in their preserves, flower-waters, jams and seasonings. Mymouné use traditional Lebanese methods with no artificial preservatives to bring you exquisite flavours from the Middle East. See full range of Mymouné products here Ingredients: distilled rose petals | Mymouné sumac is made from pure, sundried wild sumac berries. The bright red sumac berries are crushed to make a coarse powder and used as a spice in Arabian, Turkish & Lebanese cuisine. Add a lemony and zesty touch to fish, chicken, salads and vegetable, sprinkle on eggs, stir into rice or use in marinades. Mymouné is a family-run business making artisan Lebanese specialities. Based in the village of Ain El Kabou, at the foot of Mount Sannine, Mymouné takes full advantage of the rich Lebanese soil and Mediterranean weather to grow succulent fruits and fragrant flowers. These are handpicked and carefully selected for use in their preserves, flower-waters, jams and seasonings. Mymouné use traditional Lebanese methods with no artificial preservatives to bring you exquisite flavours from the Middle East. See full range of Mymouné products here Ingredients: sumac | Pomegranate molasses – or pomegranate syrup – has a fruity sweetness that's countered by a lovely, sharp tart flavour. Most often found in Middle Eastern recipes, and often referred to as dibs rumman, pomegranate molasses is a favourite ingredient in Ottolenghi’s cookbooks – and is included in our Cookbook Set: Jerusalem.
What is pomegranate molasses?
Pomegranate molasses is a treacly-rich fruit syrup made from boiled, reduced pomegranate juice. It is used in savoury and sweet dishes alike. It has the sweet-sourness of tamarind, rather than the pure fruit-richness of sultanas and prunes. Pomegranate molasses is called dibs rumman in Arabic.
How do I cook with pomegranate molasses?
Pomegranate molasses is delicious in everything from salad dressings and the roasted aubergine dip baba ganoush, to fesenjan stew, a braised Iranian chicken and walnut dish. The sharpness beautifully complements the oil in salad dressings, and is a good substitute for vinegar or lemon juice - try using alongside hazelnut oil for a rich and rounded dressing. Even try drizzling a little on top of hummus, or - in sweet dishes - over ice cream and meringues. Read more about pomegranate molasses with cooking ideas here.
How do I choose which pomegranate molasses to buy?
This pomegranate molasses is the Lebanese Cortas brand, which is a great value all-rounder, and perhaps the most commonly seen in the Middle Eastern pantry or supermarket. Two other brands are also available:
| Terra Rossa’s Spicy Dukka is the classic North African blend of roasted sesame and aromatic spices. The dukka – or dukkah – is perfect for sprinkling over hummus, salads, yoghurt and vegetables. Mixed with olive oil it makes a tasty dip for pitta bread. Try using the dukka to season chicken, lamb, potatoes, curries and even stir-fries. Or be adventurous and make your own flatbread – finish with a generous scatter of spicy dukka for an authentic Middle Eastern starter or snack. Terra Rossa’s founder, Hanan Samara, has created a beautiful range of spices and sauces based on the Middle Eastern flavours from her childhood. Hanan was born in Iraq to Palestinian parents and exiled to the UK In 1969. Terra Rossa is the Latin name for ‘red soil’, and the Romans’ biblical name for the Levant area of the Middle East with its distinctive coloured earth – spreading across Iraq, Syria, Lebanon, Israel and Palestine. Today Hanan travels to Jordan twice a year to meet with the master spice blender at her favourite spice market. They taste the spices together to ensure the flavours are consistent year round, adjusting the recipe a little every time. In a milder year, they might use a touch more of the stronger Palestinian za’atar or wild thyme. And in a different season, perhaps more of the milder Jordanian za’atar. Hanan then uses these spices to make Terra Rossa’s sauces in the UK, with flavours inspired by her heritage. The spice blends and sauces win Great Taste Awards year after year. Ingredients: roasted sesame, wheat, coriander, soya oil, dill, sumac, caraway, red chilli, salt, citric acid. Contains allergens: sesame, wheat (gluten), soya. |
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