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. Snack attack: Malaysian kuih
  2. Happy first birthday, Prince George of Cambridge!
  3. The truth about caffeine and pregnancy
  4. Malaysian scientist gives his views on the nation's scientific field
  5. Immigrant food: Is good food dependent on race or on other factors?
  6. A 'The Simpsons' and 'Futurama' crossover is happening
  7. Old boys' spirited rendezvous
  8. Away for Hari Raya: Home is where the heart is
  9. Why buy Mariah Carey's new CD? Get it for free!
  10. A teen shares why actor Joseph 'Ilayathalapathy' Vijay is her hero