Monday, October 17, 2016

MARINADES: Chermoula


Chermoula or Charmoula is a marinade used in Algerian, Lybian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood and secondl, meats and vegetables.

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

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

In Tunisia, there are many different regional varieties. The chermoula of Sfax is made of a dried dark grapes puree mixed with onions cooked in olive oil and spices such as cloves, cumin, chili and black pepper as well as stick cinnamon. It is served with cured salted fish, but it can as well go with any other meat or vegetable.
In Moroccan one versions uses dried parsley, cumin, paprika and salt and pepper to be served with grilled meat and fish. version comprises dried parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish.

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