Course Main Main ingredient Cumin | Main ingredients Cumin Region or state Maghreb | |
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Similar Cumin, Tajine, Harissa, Ras el hanout, Pastilla | ||
How to make chermoula
Chermoula (Arabic: شرمولة) or charmoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables.
Contents
Chermoula moroccan marinade
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.
Varieties
Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula with cured salted fish is often prepared during Eid al-Fitr. This regional variety is composed of dried dark grape 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.
