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

Chermoula
CourseMain
Region or stateMaghreb
Main ingredientsCumin

Ingredients


Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Regional variations may also include preserved lemons, onion, ground chili peppers, black pepper, saffron, and other herbs.[4]


Varieties


Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula is often served with cured salted fish during Eid al-Fitr.[5] This regional variety is composed of dried dark raisin purée mixed with onions cooked in olive oil and spices such as cloves, cumin, chili, black pepper, and cinnamon.

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.


See also



References


  1. Shulman, M.R. (2014). The Simple Art of Vegetarian Cooking. Rodale. p. 144. ISBN 978-1-62336-130-3. Retrieved November 3, 2017.
  2. "The Art of Moroccan Cuisine | Fes Cooking and Cultural Tours". Fescooking.com. 10 October 2007. Retrieved 2013-11-06.
  3. Poon, Linda (8 August 2014). "Chermoula: From North Africa To The White House To Your Table". NPR. Retrieved 31 January 2017.
  4. Monaghan, Gail (23 March 2012). "Magic-Carpet-Ride Chermoula". Wall Street Journal. Retrieved 31 January 2017.
  5. "Recette de cuisine : La Charmoula Sfaxienne | 🐙 Kerkennah". July 14, 2015.

На других языках


- [en] Chermoula

[ru] Шермула

Шермула, чермула (араб. شرمولة) — маринад и соус тунисской кухни[1]. Чаще всего в нём маринуют рыбу и морепродукты, реже мясо и овощи[1][2]. После маринования рыбу и мясо жарят на гриле



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