Published: Monday March 3, 2014 MYT 1:47:00 PM
Updated: Monday March 3, 2014 MYT 1:58:21 PM

Sardines With Chermoula

  • Prep Time

    10 mins
  • Serving



  • ½ tsp minced garlic
    3 tsp chopped mint
    ½ cup chopped parsley
    ¼ tsp red pepper flakes
    ¾ tsp salt
    3 tbsp olive oil
    1 tbsp red wine vinegar
    1 (120g ) can sardines in olive oil


Combine the garlic, mint, parsley, red pepper flakes and salt in a mortar and pestle, and pound to a paste. Slowly add the olive oil, stirring constantly to make a creamy sauce. Stir in the red wine vinegar and adjust seasoning to taste. Alternatively, pulse the garlic, mint, parsley, pepper flakes, salt, olive oil and vinegar in a blender to make a chunky paste. This makes about one-third cup chermoula.

Drain the sardines and stir them with a fork to break into pieces. Spread approximately one teaspoon of sardines on a small cracker and top with approximately one-half teaspoon chermoula. Repeat until all sardines have been used. If you have sauce left over, it will store tightly covered in the refrigerator for up to three days. – Los Angeles Times/MCT

Related story:

Sardines: A pungent love affair

Tags / Keywords: canned sardines in oil, crackers, chermoula, herbs


  1. Traffic-stopping show
  2. Permanent stay-cation: Decor inspired by travels
  3. Aquaria KLCC among top in Asia
  4. Trouble sleeping: a warning sign of suicide in older adults
  5. Depression, the loneliest place to be
  6. Capital of unity
  7. Go crab-crazy at Chatz
  8. Sandra Bullock: Hollywood’s top-earning actress
  9. Cancer survivorship: Why patients need strategic lifestyle changes
  10. Longest zip line is now in Sabah