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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.
Me again, the Moroccan obsessed with your blog.
I never heard or saw a Moroccan make chermoula with dried parsley. Doesn’t mean they don’t exist. Just never seen any, and I was in lots of Moroccan kitchens. I’m suprised, dried parsley is so dull-tasting. I can’t imagine it in such a lively marinade.
The classical meat chermoula for brochettes I was taught and I’ve seen made countless times in other people’s home has very finely chopped (not grated) onions.
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Me again, the Moroccan obsessed with your blog.
I never heard or saw a Moroccan make chermoula with dried parsley. Doesn’t mean they don’t exist. Just never seen any, and I was in lots of Moroccan kitchens. I’m suprised, dried parsley is so dull-tasting. I can’t imagine it in such a lively marinade.
The classical meat chermoula for brochettes I was taught and I’ve seen made countless times in other people’s home has very finely chopped (not grated) onions.