Chermoula

Chermoula
CourseMain
Region or stateMaghreb
Main ingredientsCumin

Chermoula (Berber: tacermult or tacermilt, Arabic: شرمولة) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking.[1][2][3][4] It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables.[5] It is somewhat similar to the Latin American chimichurri.

  1. ^ Gary Allen, author of Sausage: A. Global History (2019). Sauces Reconsidered Après Escoffier. Rowman & Littlefield. p. 93. ISBN 978-1-5381-1514-5. {{cite book}}: |author= has generic name (help)
  2. ^ Randy Shore, Darcy Shore (2017). Home and Away Simple, Delicious Recipes Inspired by the World's Cafes, Bistros, and Diners. arsenal pulp press. p. 160. ISBN 978-1-55152-674-4.
  3. ^ Shulman, M.R. (2014). The Simple Art of Vegetarian Cooking. Rodale. p. 144. ISBN 978-1-62336-130-3. Retrieved November 3, 2017.
  4. ^ "The Art of Moroccan Cuisine | Fes Cooking and Cultural Tours". Fescooking.com. 10 October 2007. Retrieved 2013-11-06.
  5. ^ Poon, Linda (8 August 2014). "Chermoula: From North Africa To The White House To Your Table". NPR. Retrieved 31 January 2017.