Chermoula

Chermoula (Berber: tacermult or tacermilt, Template:Langx) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking.<ref name="Gary Allen">Template:Cite book</ref><ref name="Randy Shore">Template:Cite book</ref><ref name="Shulman 2014">Template:Cite book</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is somewhat similar to the Latin American chimichurri.

Ingredients

Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Regional variations may also include preserved lemons, onion, ground chili peppers, black pepper, saffron, and other herbs.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Varieties

Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula is often served with cured salted fish during Eid al-Fitr.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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

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