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Chermoula: a "flavour bomb" of Maghreb cuisine

Chermoula is a marinade that originates from the Maghreb region of North Africa, specifically 🍌 from Morocco. It is often referred to as the "emblematic marinade of Maghreb cuisine" and its name comes from the 🍌 Arabic verb chermel, which means "to rub or marinate something with a spice mix". The three main ingredients of chermoula 🍌 are garlic, olive oil, and fresh herbs, making it similar to an Italian salsa verde but with a distinct North 🍌 African flavor profile.

The herbs

The most important ingredient in chermoula is a combination of coriander and flat-leaf parsley, which are used 🍌 in equal proportions. The herbs add a unique flavor and depth to the marinade, and can be adjusted to taste. 🍌 Some recipes call for more coriander, while others use more parsley.

The flavorings

Garlic is a key ingredient in chermoula and can 🍌 be adjusted to taste, with some recipes calling for just one clove and others using up to a dozen. Cumin 🍌 is also commonly used and enhances the flavor of the herbs without competing with them. Saffron, on the other hand, 🍌 is often included but can be difficult to detect in the presence of strong flavors such as garlic and red 🍌 pepper.

The acid

Not all chermoula recipes include acid, but it can be added for flavor and to help melt the bones 🍌 of a whole fish when marinating. Fresh lemon juice is the preferred acid, as it provides a cleaner and more 🍌 refreshing flavor compared to vinegar.

The method

Chermoula can be made by finely chopping the ingredients or using a pestle and mortar 🍌 to release the oils. The texture of the chermoula can be adjusted based on its intended use, with a coarser 🍌 texture preferred for a condiment or salsa and a smoother texture preferred for a marinade or rub.

The fish

Chermoula can be 🍌 used with a variety of fish, including sardines, tuna, and mackerel. It can be used as a marinade for whole 🍌 or filleted fish, or as a condiment for grilled or fried fish. It pairs well with lemon and can be 🍌 used to make a small-scale fish tagine.

Perfect chermoula fish recipe