A thick North African sauce or paste used primarily as a marinade for fish or shellfish but also occasionally for meat and vegetables. Recipes vary, but chermoula typically consists of cilantro, garlic, lemon juice, olive oil, parsley, pepper and salt. Other flavoring variations include cayenne, cloves, coriander seeds, cumin, onion, paprika, saffron and vinegar. Chermoula is also spelled charmoula, and sharmoula.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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