Chermoula

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Chermoula
Chermoula tagine.jpg
Course Main
Region or state Mahgreb
Main ingredients Cumin
Cookbook: Chermoula  Media: Chermoula

Chermoula (Arabic: شرمولة‎‎) or charmoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking.[1] It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables.[2]

Ingredients[edit]

Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Regional variations may also include pickled lemons, onion, ground chili peppers, black pepper, saffron, and other herbs.[3]

Varieties[edit]

Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula with cured salted fish is often prepared during Eid al-Fitr.[4] This regional variety is composed of dried dark grape 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.

See also[edit]

References[edit]

  1. ^ "The Art of Moroccan Cuisine | Fes Cooking and Cultural Tours". Fescooking.com. Retrieved 2013-11-06. 
  2. ^ Poon, Linda. "Chermoula: From North Africa To The White House To Your Table". NPR. Retrieved 31 January 2017. 
  3. ^ Monaghan, Gail (23 March 2012). "Magic-Carpet-Ride Chermoula". Wall Street Journal. Retrieved 31 January 2017. 
  4. ^ "Recipe: Charmoula of Sfax".