Monday, 3 March 2014 | MYT 1:47 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


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