Chermoula

Chermoula, also known as charmoula, is a delightful marinade and relish that is a staple in Algerian, Libyan, Moroccan, and Tunisian cuisine. Traditionally used to infuse fish and seafood with a burst of flavor, it is equally fantastic on meats and vegetables. The classic ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Depending on the region, additional components such as pickled lemons, onions, ground chili peppers, black pepper, saffron, and various herbs may be incorporated.

The beauty of chermoula lies in its versatility, with each locale adding its unique twist. For instance, in Sfax, Tunisia, there is a special version of chermoula made during Eid al-Fitr. This variant features cured salted fish combined with a puree of dried dark raisins, onions cooked in olive oil, and spices like cloves, cumin, chili, black pepper, and cinnamon. In Morocco, chermoula might include dried parsley, cumin, paprika, salt, and pepper. In Libya, a summer side dish version of charmoula is enjoyed, incorporating olives, tuna, and a mix of fresh green herbs.

No matter where you try it, chermoula is sure to elevate your meals with a vibrant burst of flavor!