Chermoula
Relish from Maghrebi cuisine
title: "Chermoula" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["herb-and-spice-mixtures", "arab-cuisine", "moroccan-cuisine", "tunisian-cuisine", "algerian-cuisine", "condiments", "marinades", "garlic-dishes", "tuna-dishes", "olive-dishes", "middle-eastern-cuisine"] description: "Relish from Maghrebi cuisine" topic_path: "general/herb-and-spice-mixtures" source: "https://en.wikipedia.org/wiki/Chermoula" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Relish from Maghrebi cuisine ::
::data[format=table title="Infobox prepared food"]
| Field | Value |
|---|---|
| name | Chermoula |
| image | Chermoula tagine.jpg |
| image_size | 200px |
| region | Maghreb |
| course | Main |
| main_ingredient | Cumin |
| :: |
| name = Chermoula | image = Chermoula tagine.jpg | image_size = 200px | caption = | alternate_name = | country = | region = Maghreb | creator = | course = Main | served = | main_ingredient = Cumin | variations = | calories = | other =
Chermoula (Berber: tacermult or tacermilt, ) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. It is somewhat similar to the Latin American chimichurri.
Ingredients
Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Regional variations may also include preserved lemons, onion, ground chili peppers, black pepper, saffron, and other herbs.
Varieties
Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula is often served with cured salted fish during Eid al-Fitr. This regional variety is composed of dried dark raisin purée mixed with onions cooked in olive oil and spices such as cloves, cumin, chili, black pepper, and cinnamon.
A Moroccan version comprises dried parsley, cumin, paprika, and salt and pepper. In Libya, it is known as charmoulet el-hout and refers to an onion-based relish or marinade typically served with fried fish or seafood. It is made from sliced onions, tomato paste, garlic, parsley, vinegar, green chilies, and spices such as red pepper, black pepper, and cumin (locally known as kammun hout). Commonly prepared during the summer, it accompanies fish that has been marinated, coated in flour, and fried. It should not be confused with a Libyan salad of the same name, which resembles a salsa and consists of finely diced tomatoes, cucumber, onion, jalapeño, fresh herbs, and a tangy olive oil dressing.
References
References
- Gary Allen. (2019). "Sauces Reconsidered Après Escoffier". Rowman & Littlefield.
- Randy Shore, Darcy Shore. (2017). "Home and Away Simple, Delicious Recipes Inspired by the World's Cafes, Bistros, and Diners". arsenal pulp press.
- Shulman, M.R.. (2014). "The Simple Art of Vegetarian Cooking". Rodale.
- (10 October 2007). "The Art of Moroccan Cuisine | Fes Cooking and Cultural Tours". Fescooking.com.
- (8 August 2014). "Chermoula: From North Africa To The White House To Your Table".
- (23 March 2012). "Magic-Carpet-Ride Chermoula".
- (July 14, 2015). "Recette de cuisine : La Charmoula Sfaxienne | 🐙 Kerkennah".
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