Dish

Chermoula

Chermoula is made by combining fresh herbs such as cilantro and parsley, garlic, lemon juice, and spices such as cumin and paprika. The mixture is then blended into a paste and used as a marinade for fish or seafood. Chermoula can also be used as a condiment or dipping sauce.

African cuisine› North African cuisine› Moroccan cuisine

Dip

Origins and history

Chermoula originated in North Africa and is commonly used in Moroccan, Tunisian, and Algerian cuisine. The exact origin of chermoula is unknown, but it is believed to have been influenced by the flavors of the Mediterranean and Middle East.

Dietary considerations

Chermoula is naturally gluten-free and vegan. However, some recipes may include yogurt or other dairy products, which would make it non-vegan. It is also high in sodium and should be consumed in moderation.

Variations

There are many variations of chermoula, depending on the region and cultural traditions. Some recipes may include additional ingredients such as preserved lemon, chili peppers, or saffron. Some variations may also be cooked or baked.

Presentation and garnishing

Chermoula can be presented in a small bowl or on a plate. It can be garnished with additional fresh herbs or a sprinkle of paprika. The marinade can also be brushed onto the fish or seafood before grilling or baking.

Tips & Tricks

To intensify the flavor of the chermoula, marinate the fish or seafood for at least 30 minutes before cooking. For a milder flavor, use less garlic or omit the chili peppers.

Side-dishes

Chermoula is typically used as a marinade for fish or seafood, but it can also be used on chicken or vegetables. It pairs well with couscous or rice. It can also be used as a condiment or dipping sauce.

Drink pairings

Chermoula is traditionally served with a dry white wine or a light red wine such as Pinot Noir. It can also be paired with a sparkling wine or a beer.