- Source: Chermoula
Chermoula (Berber: tacermult or tacermilt, 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. It is somewhat similar to the Latin American chimichurri.
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.
Varieties
Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula is often served with cured salted fish 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. 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
Kata Kunci Pencarian:
- Chermoula
- Chimichurri
- Relish
- Harissa
- Bacalhau
- List of Chopped episodes (seasons 21–40)
- My Kitchen Rules series 14
- Taktouka
- List of Moroccan dishes
- MasterChef Australia series 15
