food.wikisort.org - Dish

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

Course	Main
Region or state	Maghreb
Main ingredients	Cumin
Media: Chermoula

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

• List of Middle Eastern dishes
• Harissa
• Tunisian cuisine
• Moroccan cuisine
• North African cuisine
• List of African dishes

References

На других языках

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- [en] Chermoula

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[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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