Chermoula

Chermoula (Berber: tacermult or tacermilt, Arabic: شرمولة‎) or charmoula is a marinade and relish[1] used in Algerian, Libyan, Moroccan and Tunisian cooking.[2] It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables.[3]

Chermoula

Course	Main
Region or state	Maghreb
Main ingredients	Cumin
Cookbook: Chermoula   Media: Chermoula

Ingredients

Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Regional variations may also include pickled lemons, onion, ground chili peppers, black pepper, saffron, and other herbs.[4]

Varieties

Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula with cured salted fish is often prepared during Eid al-Fitr.[5] This regional variety is composed of dried dark raisin purée mixed with onions cooked in olive oil and spices such as cloves, cumin, chili, black pepper, and cinnamon.

A Moroccan version comprises dried parsley, cumin, paprika, and salt and pepper. The Libyan version of charmoula is served as a side dish in the summer; It contains olives, tuna and a variety of green herbs.

See also

• Harissa
• Tunisian cuisine
• Moroccan cuisine
• North African cuisine
• List of African dishes

References

1. Shulman, M.R. (2014). The Simple Art of Vegetarian Cooking. Rodale. p. 144. ISBN 978-1-62336-130-3. Retrieved November 3, 2017.
2. "The Art of Moroccan Cuisine | Fes Cooking and Cultural Tours". Fescooking.com. Retrieved 2013-11-06.
3. Poon, Linda. "Chermoula: From North Africa To The White House To Your Table". NPR. Retrieved 31 January 2017.
4. Monaghan, Gail (23 March 2012). "Magic-Carpet-Ride Chermoula". Wall Street Journal. Retrieved 31 January 2017.
5. "Recipe: Charmoula of Sfax".