Chermoula

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Chermoula
شرمولة
Chermoula tagine.jpg
Course Main
Region or state North Africa
Main ingredients Fish
[[wikibooks:Special:Search/Cookbook:Chermoula
شرمولة|Cookbook:Chermoula
شرمولة]]  [[commons:Special:Search/Chermoula
شرمولة|Chermoula
شرمولة]]

Chermoula (Arabic: شرمولة:‎) or chrmla is a marinade used in Algerian, Moroccan and Tunisian cooking.[1] It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.

Chermoula is often made of 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.

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.[citation needed]

See also[edit]

References[edit]

  1. ^ "The Art of Moroccan Cuisine | Fes Cooking and Cultural Tours". Fescooking.com. Retrieved 2013-11-06.