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 grapespurée 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 el-Fitr. But it can as well go with any other meat or vegetable.