Chermoula

(شرمولة, Charmoula)

Chermoula is a North African marinade consisting of lemon juice, olive oil, coriander, parsley, garlic, cumin, paprika, chili peppers, and salt. The final result is a rough-textured paste that is traditionally used with fish or seafood dishes. Although it is mostly used to give flavor to fish, chermoula might also be used on meat and vegetables, as a dipping sauce, or as a dressing for salads.

Morocco

Part of

Saltwater Fish Dish

Sardine mzeouej

Moroccan stuffed sardines or sardine mzeouej (married sardines) is a traditional fish dish. The dish is usually made by butterflying sardine fillets and stuffing them ... Read more

WHERE TO EAT The best Chermoula in the world (according to food experts)

John Gregory-Smith and 3 other food critics.

"At their tiny counter in Covent Garden, head chef Tomer has moved from Israeli food to North African, serving grilled chermoula monkfish that will leave you gloriously giddy after each mouthful."

Aaron Lohman and 2 other food critics.

"My wife chose the Chermoula rubbed chicken with Dried Fruits, Olives, Couscous, and Harissa Yogurt. Everything was unbelievably good, light, and healthy."