|This article needs additional citations for verification. (February 2010)|
|Region or state||Maghreb|
|Main ingredients||Preserved lemon|
|Cookbook: Chermoula Media: Chermoula|
Chermoula (Arabic: شرمولة) or charmoula is a 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.
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 el-Fitr. But it can as well go with any other meat or vegetable.
- "The Art of Moroccan Cuisine | Fes Cooking and Cultural Tours". Fescooking.com. Retrieved 2013-11-06.