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| Course | Main |
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| Region or state | Maghreb |
| Main ingredients | Cumin |
Chermoula (Berber:tacermult ortacermilt,Arabic:شرمولة) orcharmoula is amarinade andrelish used inAlgerian,Libyan,Moroccan andTunisian cooking.[1][2][3][4] It is traditionally used to flavorfish orseafood, but it can be used on othermeats orvegetables.[5] It is somewhat similar to the Latin Americanchimichurri.
Common ingredients includegarlic,cumin,coriander,oil,lemon juice, andsalt. Regional variations may also includepreservedlemons,onion, groundchili peppers,black pepper,saffron, and otherherbs.[6]
Chermoula recipes vary widely by region. InSfax,Tunisia, chermoula is often served with cured salted fish duringEid al-Fitr.[7] This regional variety is composed of dried darkraisinpurée mixed with onions cooked inolive oil and spices such ascloves, cumin, chili, black pepper, andcinnamon.
A Moroccan version comprises dried parsley, cumin,paprika, and salt and pepper. The Libyan version of charmoula is served as a side dish in the summer; It contains olives, tuna and a variety of green herbs.
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