Chermoula
 | |
| Course | Main |
|---|---|
| Region or state | Maghreb |
| Main ingredients | Cumin |
Chermoula (Berber: tacermult or tacermilt, Arabic: شرمولة) or charmoula is a marinade and relish[1] used in Algerian, Libyan, Moroccan and Tunisian cooking.[2] It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables.[3]
Ingredients[]
Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Regional variations may also include preserved lemons, onion, ground chili peppers, black pepper, saffron, and other herbs.[4]
Varieties[]
Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula is often served with cured salted fish during Eid al-Fitr.[5] 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. The Libyan version of charmoula is served as a side dish in the summer; It contains olives, tuna and a variety of green herbs.
See also[]
- List of Middle Eastern dishes
- Harissa
- Tunisian cuisine
- Moroccan cuisine
- North African cuisine
- List of African dishes
References[]
- ^ 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. 10 October 2007. Retrieved 2013-11-06.
- ^ Poon, Linda (8 August 2014). "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.
- ^ "Recette de cuisine : La Charmoula Sfaxienne |