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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

Ingredients

3 plump garlic cloves
1 tsp salt
1 tsp ground cumin
½ tsp sweet 💶 paprika
½ tsp hot paprika
75g fresh coriander
25g flat-leaf parsley
Juice of 1 lemon
1 preserved lemon (optional)
2 tbsp olive oil
4 white fish fillets, 💶 scaled and cleaned

Instructions

Make a paste with the garlic and salt in a mortar, then stir in the cumin and paprikas.
Finely 💶 chop the herbs and add them to the mortar, pounding them to a chunky paste.
Stir in the lemon juice and 💶 olive oil (or use a food processor).
If using the preserved lemon, chop it finely and stir it into the chermoula. 💶 Taste and adjust the seasoning if necessary.
Brush the fish with chermoula and marinate for at least one hour (up to 💶 eight hours if possible).
Grill the fish for two to four minutes on each side until cooked through.
Serve with the remaining 💶 chermoula and lemon wedges.

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