Tagine cooked with chermoula marinade

Chermoula or charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.

Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron.

There are many different recipes that use dfferent spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander.

A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine.

[edit] See also

• Algerian Chermoula also suggests different uses including marinades and dressings.

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