Citizens, Chermoula or charmoula is an herbaceous and lemony marinade used in Algerian, Libyan, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.
Chermoula is usually made from 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 al-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.
Citizens, this paste enlivens practically any savory dish with a combination knockout combo punch of flavors – truthfully, it will become a mainstay recipe in your kitchen and it keeps wonderfully in the fridge.
Battle on – The GeneralissimoPrint
Citizens, you have probably noticed we don’t use ads here on TFD.
YOUR support is what keeps the lights on – I can no longer afford to absorb the nearly $1000 per month it costs to keep the site running smoothly, including marketing expenses, etc.
You can make a difference!
Please consider making a one-time donation to help keep the site live and the posts coming – click here to PayPal Me a tip!
You can also show your support by listening to our podcasts, liking them, and sharing as you see fit – try them out here.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?