Chermoula
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|
| Origin | |
|---|---|
| Region or state | Maghreb |
| Details | |
| Course served | Main |
| Main ingredient(s) | Preserved lemon |
Chermoula (Arabic: شرمولة) or charmoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking.[1] It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.
Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron.
There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander.
In Tunisia, there are many different regional varieties. The chermoula of Sfax is the most known, it is made of a dried dark grapes purée mixed with onions cooked in olive oil and spices such as cloves, cumin, chili and black pepper as well as miskta cinnamon. Chermoula is served there with cured salted fish, usually prepared during the Eid el-Fitr. But it can as well go with any other meat or vegetable.
A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine.[citation needed]
See also
References
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