What is Chermoula?

Chermoula , also known as Charmoula, came from various countries in Africa, including Morocco, Tunisia and Algeria. It is a marinade used in many meals, and although it is popular to flavor vegetables and meat, it is used mainly for marinating seafood and fish. Like most marinades, Chermoula is produced by a combination of herbs and spices that have fresh taste and smell. Chermoula is the basis for many meals and is usually made using pepper, salt and parsley, as well as peppers and cumin. It is used in various Moroccan cuisine, including Mqualli's Taxin and Baked Fish Taxin.

Made in different countries throughout Africa, the recipes of Chermoula differ, although the result is usually quite similar. Generally includes Chermoula coriander, olive oil, lemon juice and herbs. It also includes onion, garlic, salt and pepper. The marinade is produced by a combination of all ingredients, with the exception of olive oil and lemon juice, which will gradually mix a thick paste that is in front of the VAHe uses meat or fish to coat.

The two popular Moroccan meals that use Chermoula are fish tangine Mqualli and baked fish tagin. Tagine is a typical Moroccan food that gets its name from the pot in which it is cooked. Generally, it is cooked slowly at low temperature, tagins are stewed meat that use dry and humid heat in a process called Braising. When the meat is steamed, it is first cooked at a high temperature until it is sealed and then placed in a liquid where it gently cooks at low temperature. Not only is Chermoula used as a bandage, but it is also used in Moroccan cuisine as stuffing, with one example is fried sardines filled with Chermoule.

marinades are used to taste food and often come in the form of liquid or paste. The main foods such as meat are flavored with various ingredients that are coated or soaked in marinádeng before cookihuts. The meat can be soaked in the marinade for a short time or for several days depending on the taste level needed for the bowl. In general, they require an acidic ingredient such as lemon juice, they make marinades and allow it to absorb tastes. However, too much acidity can strengthen the meat.