Chermoula
Bringing that flavour of North Africa to your kitchen.
Spicy, herby, rich and pungent, chermoula is a fabulous North African Blend, this marvelous mix of herbs, spices and chilli is a Moroccan mainstay and traditionally served with fish it also great with lamb.
Chermoula or charmoula is the symbolic marinade of Maghreb cuisine. The Maghreb region being the northwestern most part of Africa along the Mediterranean Sea consisting of the countries of Algeria, Libya, Mauritania, Tunisia and most famously Morocco. The direct translation is of the Arabic verb chermel which is in reference to rubbing or marinating something, however in a more specific sense, chermel is also a style of Moroccan cooking in which a dish calls for the use of a marinade before and during cooking. So, the chermel or Chermoula marinade is itself a main ingredient used to season the braising broth or sauce of the dish or Tajine.
Chermoula is traditionally used as a marinade or tenderiser, as a base for tajines, stews, and sauces. Use on Fish raw meats and vegetables.
For a great Condiment combine 3 tbsp Chermoula Seasoning with 1 tbsp Olive oil and 2 tsp of lemon or Lime juice, season to taste. Delicious!
Fry it! Braise it! Smoke it! Roast it! BBQ it! Chef it!
