Chermoula

Chermoula is a marinade used in Algerian cuisine, Moroccan cuisine, and Tunisian cuisine to flavor fish, seafood, and occasionally meats. It is traditionally made of garlic, cumin, coriander, oil, lemon juice, and salt. In most recipes, the first two ingredients are garlic and spices, which form the base of chermoula. The mixture is then thinned with oil and lemon juice or vinegar.

Ingredients

The primary ingredients in chermoula are garlic, cumin, coriander, olive oil, lemon juice, and salt. Variations may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron.

Preparation

Chermoula is traditionally made by finely chopping the garlic, coriander, and other herbs, then mixing them with the dry spices. The mixture is then combined with oil and lemon juice to create a loose paste. This paste can be used immediately, or stored in the refrigerator for up to a week.

Uses

Chermoula is often used as a marinade for fish and seafood in Algerian, Moroccan, and Tunisian cuisines. It can also be used as a condiment or dipping sauce. In some regions, it is used to flavor meat, poultry, or vegetables.

Variations

There are many regional variations of chermoula, with some recipes including ingredients like preserved lemon, paprika, cayenne pepper, or turmeric. The exact composition of chermoula can vary greatly from one region to another, and even from one family to another.

See also

• List of African dishes
• List of sauces