|Region or state||Maghreb|
|Cookbook: Chermoula Media: Chermoula|
Chermoula (Arabic: شرمولة) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables.
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.
Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula with cured salted fish is often prepared during Eid al-Fitr. 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.
- Shulman, M.R. (2014). The Simple Art of Vegetarian Cooking. Rodale. p. 144. ISBN 978-1-62336-130-3. Retrieved November 3, 2017.
- "The Art of Moroccan Cuisine | Fes Cooking and Cultural Tours". Fescooking.com. Retrieved 2013-11-06.
- Poon, Linda. "Chermoula: From North Africa To The White House To Your Table". NPR. Retrieved 31 January 2017.
- Monaghan, Gail (23 March 2012). "Magic-Carpet-Ride Chermoula". Wall Street Journal. Retrieved 31 January 2017.
- "Recipe: Charmoula of Sfax".