Chermoula (North African)

northafrican-chermoula This is a simple recipe for Chermoula - a bright and flavourful North African condiment used to give soups, stews, fish, chicken and grilled meats a burst of flavour and brightness. 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 flavour fish or seafood, but it can be used on other meats or vegetables. It is somewhat similar to the Latin American chimichurri. 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. The Libyan version of charmoula is served as a side dish in the summer; It contains olives, tuna and a variety of green herbs.

1 tsp. cumin seeds, toasted
1 tsp. coriander seeds, toasted
1 cup fresh cilantro
1 cup fresh Italian parsley, or cilantro
1 tsp. fresh ginger, a thin slice about the size of a quarter
1 tsp. fresh thyme, chopped
2 cloves garlic
½ cup extra-virgin olive oil
½ lemon, freshly zested (~ 1-2 tsp.)
2 Tbsp. lemon juice, freshly squeezed
¼ tsp. aleppo chili flakes, add more for extra heat
¼ tsp. sea salt, adding ¼-¾ tsp. more if using as a marinade

Toast cumin and coriander seeds in a dry skillet over medium heat, stirring until fragrant and golden.

Add all ingredients to a food processor and pulse until well combined, but not too smooth.

Keep in an air-tight container for up to 4 days in the fridge.

Makes a ½ cup.

Cook's Notes: When marinating chicken, fish or meat, I use the ratio of 1 teaspoon kosher salt per pound of meat.