Chermoula
Printed From: Foods of the World Forum
Category: Africa
Forum Name: North Africa
Forum Discription: Where Mediterranean and Arabic cuisines were married.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3335
Printed Date: 26 March 2026 at 20:34
Topic: Chermoula
Posted By: TasunkaWitko
Subject: Chermoula
Date Posted: 12 March 2013 at 11:56
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Here's some background information from Wikipedia:
I can't vouch for the authenticity, but here's what looks to be a pretty good recipe for chermoula; I found it on the internet, but can't quite remember where - my apologies to the author:
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Chermoula or charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables. Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron. There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander. A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine.Replies:
Posted By: HistoricFoodie
Date Posted: 12 March 2013 at 12:40
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There are likely as many versions of chermoula as there are Moroccan cooks, Ron. So who's to say what's "authentic." Basically, it's an herb blend, similar to the South American chimichurra and the Italian pesto.
While most often used as a marinade, it's also used as a sauce, added to tagines (particularly fish tajines) just before serving.
I only have one issue with the above recipe: I can't imagine not toasting the whole spices before using them. To me it's not an option.
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Posted By: Margi Cintrano
Date Posted: 12 March 2013 at 12:46
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Tas & Brook ..
Very common in various regions of Iberian; as it is the Godfather of Romesco and is predominately used with Medit. fish ...
Romesco hails from its Padrino .. employing ground hazelnuts, dry red chili pepper and smoked paprika in both Iberia and Morocco !
Also note: it is prepared with dried red chile pepper or red chili flakes in Morocco of course.
I shall give it a whirl with pictorial and red chili pepper !
Kind regards.
Margi.  ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: africanmeat
Date Posted: 13 March 2013 at 02:54
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TThanks Ron it looks great. chermoula is a great marinade or sauce. i use it on chicken http://foodsoftheworld.activeboards.net/chicken-chermoula_topic2240.html i do a great carrot chermoula . as Brook said there are many recipes for it but most of the Original don't have alcohol in them. as Morocco is a Muslim country and alcohol is Prohibited (halal). ------------- Ahron |
Posted By: TasunkaWitko
Date Posted: 13 March 2013 at 08:02
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Good point about the wine, Ahron ~ if I were to make this, I'd omit the wine. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: HistoricFoodie
Date Posted: 13 March 2013 at 08:33
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I missed that bit about wine, the first read. Absolutely vorbotten!
One thing that bugs me with the TV chefs is when they make what purposts to be a Moroccan or North African dish, and it includes wine, or they serve wine with it. Even worse was the "pork tajine" one of them made. Say what!
What made it funny was that Dan and I had discussed that very thing a few weeks before the show aired.
Fact is, if the herbs are fresh the chermoula shouldn't need any loosening up. But if it does, a bit more of the lemon juice or olive oil will do the trick.
FWIW, Paula Wolfert's version uses both lemon juice and vinegar.
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Posted By: TasunkaWitko
Date Posted: 13 March 2013 at 12:21
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Brook - considering Wolfert's expertise on the subject, if you want to provide her version, I'd be more than happy to replace the existing one in the opening post with hers; at the very least, we can have her version on the thread as an alternative recipe.
Ahron - I'm not sure if you saw this, but it seems similar to your carrot chermoula:
http://foodsoftheworld.activeboards.net/salat-aljazar_topic2090.html" rel="nofollow - http://foodsoftheworld.activeboards.net/salat-aljazar_topic2090.html
 It might be worth a look!  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: HistoricFoodie
Date Posted: 13 March 2013 at 14:40
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I wouldn't replace it, Ron. Paula's version is just another option, and, with both of them posted, provides another example of the many variations found in North Africa.
Paula Wolfert's Charmoula
1/2 cup green coriander leaves, coarsely chopped
1/2 cup parsley leaves, coasely chopped
4-5 cloves garlic, peeled
2 tbls vinegar, preferabley mild
1/3 cup lemon juice
1 1/2 tsp salt
1 heaping tsp paprika
1/4 tsp cumin
Cayenne to taste (optional)
In a mortar and pestle blend the herbs with the garlic and vinegar until pasty. Dup into a mixing bowl. Stir in lemon juice, salt, and spices.
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Posted By: africanmeat
Date Posted: 13 March 2013 at 23:36
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Ron It looks very similar to my chermoula I just put more cilantro (more no more ) .have a look at this http://www.youtube.com/watch?v=wU0Xpy6CUQw ------------- Ahron |
Posted By: TasunkaWitko
Date Posted: 14 March 2013 at 07:53
Excellent, Ahron - and I love the way he slices the carrots ~ I will have to give this a try sometime this springtime!  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: HistoricFoodie
Date Posted: 14 March 2013 at 10:13
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In keeping with the idea that there's no one chermoula, both Fiona Dunlap (The North African Kitchen) and Ghillie Basan (Tagine: Spicy Stews From Morocco), among others, do not provide a single, "universal" recipe. Instead, each of their recipes using a chermoula has it listed as part of that particular dish.
One that caught my eye especially comes from Ghillie Bason, in her Baked Tagine of Lamb with Quinces, Figs, and Honey recipe. What marks it as different? The chermoula has honey as part of the ingredients. Here's the recipe:
4 garlic cloves, chopped
A 1 1/2 inch piece of fresh ginger, peeled and chopped
1 red chile, seeded and chopped
1 tsp sea salt
A small bunch of cilantro, chopped
A small bunch of fresh flatleaf parsley, chopped
2-3 tsp ground coriander
2-3 tsp ground cumin
3 tbls olive oil
2 tbls dark honey
Juice of 1 lemon
Using a mortar and pestle, pound the garlic, ginger, chile and salt to form a coarse paste. Add the cilantro and parsley and pound into the paste. Beat in the ground coriander and cumon, and bind with the olive oil, honey, and lemon juice. (Alternatively, you can whizz all the ingredients in an electric blender).
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Posted By: Margi Cintrano
Date Posted: 14 March 2013 at 11:12
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In Port Caesarea, Israel, they prepare a Chili Pepper Pesto which is called Shatta and it is commonly used as a side accompanient with grilled lamb ... Here is the recipe my daughter Nathalia had given me when she returned from a business trip to Port Haifa, Tel Aviv and Jerusalem.
1 cup fresh minced cilantro
1 cup fresh minced parsley
1/4 minced fresh red chilie pepper or red chilie flakes
1/8 cup chilled water gradually added
1/4 cup Evoo ( extra virgin olive oil )
1 1/2 tblsps. minced garlic
1 Tsp. salt
1 tsp. freshly ground black pepper
1 tsp. ground cumin
COMBINE ALL THE INGREDIENTS IN A FP an blend until very combined in Pesto and refrigerate 3 to 4 hours and then, served in pesto type holder with a tiny spoon ...
It is fabulous with lamb.
Enjoy;
Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: HistoricFoodie
Date Posted: 14 March 2013 at 12:58
| Interesting, Margi. Sub lemon juice for the water in that recipe and you've got a basic chermoula. |
Posted By: Margi Cintrano
Date Posted: 14 March 2013 at 14:01
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Brook. Shall use fresh lemon juice .. I was going to prepare Tas' except add chili dry & smoked paprika ... ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Melissa Mead
Date Posted: 20 February 2017 at 11:33
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Today I got some chermoula and preserved lemons made by this couple: http://www.tarakitchen.com - http://www.tarakitchen.com / I'm looking forward to trying them. ------------- Melissa http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/ |
Posted By: HistoricFoodie
Date Posted: 22 February 2017 at 08:18
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Nice score, Melissa. I didn't even know chermoula was available commercially. After all, it's so easy to make fresh as you need it. I would recommend that you taste the chermoula right out of the jar. That will give you an idea of the many possibilities for its use. Plus, of course, lots of the recipes in the North African forum lend themselves to those products. You're gonna have fun with them. I'm a bit concerned, though, for the preserved lemons, given your low-salt tolerance. Preserved lemons really are nothing more than lemons and salt. Lots of salt. So tread carefully. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: Melissa Mead
Date Posted: 24 February 2017 at 20:36
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A restaurant in Schenectady produces both the chermoula and the lemons, and I was pleasantly surprised that the sodium count wasn't that bad. I made up a version of "Moroccan-ish" chicken stew tonight. I've never had real Moroccan food, so I don't know how authentic it is, but I liked it: Moroccan-ish Chicken Stew
Brown the chicken in a little olive oil. Once it starts rendering,
brown the onions too. Add everything else. (Including the liquid from
the cans. I rinsed the tomato can with a little low-sodium chicken
broth.) ------------- Melissa http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/ |
Posted By: Melissa Mead
Date Posted: 24 February 2017 at 20:38
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Oh, and I did taste the chermoula straight. strong stuff! Not bad on a bread-and-butter sandwich, either.
------------- Melissa http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/ |
Posted By: HistoricFoodie
Date Posted: 25 February 2017 at 07:59
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Sounds good, Melissa. Probably not "authentic" Moroccan (whatever that means), but the flavor profile is right. Perhaps a bit of cilantro to round it out? What you put together are the ingredients for a classic tajine. Only significant difference is that with a tajine the chicken wouldn't be cooked that far. And pre-browning isn't usual with Moroccan food. All in all, I'd say a job well done! ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: Melissa Mead
Date Posted: 26 February 2017 at 11:40
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Thanks! I'm one of those people for whom cilantro tastes like soap. I did consider adding some coriander or cumin, but decided not to. ------------- Melissa http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/ |
Posted By: TasunkaWitko
Date Posted: 27 February 2017 at 08:55
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It sounds great, Melissa! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Melissa Mead
Date Posted: 27 February 2017 at 15:55
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A couple of co-workers even wanted the recipe! That's a first for me.
------------- Melissa http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/ |
Posted By: HistoricFoodie
Date Posted: 28 February 2017 at 03:08
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You go girl! ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: Melissa Mead
Date Posted: 21 March 2017 at 16:08
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Found another use for chermoula: Spread it on a tuna salad sandwich made with lemon-dill pickled garlic.
------------- Melissa http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/ |
Posted By: TasunkaWitko
Date Posted: 23 March 2017 at 09:03
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That sounds pretty darn good, Melissa ~ I've been thinking about some kind of tuna-stuffed tomatoes baked in the oven; that chermoula idea just might be the thing to make it something special! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Melissa Mead
Date Posted: 26 March 2017 at 12:54
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That sounds good too!
------------- Melissa http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/ |