Traditionally used in Algerian, Libyan, Moroccan, and Tunisian cooking, this bright, garlicky spice blend is the perfect addition to fish and seafood dishes. Flavourful and herby, chermoula can be used as a spice rub, marinade, and condiment for meats, vegetables, and salads.
Charmoula is endlessly versatile. Use it as a marinade for grilled seafood, fish, and meats. Or consider rubbing it into the skin of a chicken – or vegetables like cauliflower or aubergine – before roasting. You can also toss charmoula into fresh salads, couscous, or chickpea dishes, or add it to simmering sauces and stews. We especially recommend blending it with olive oil, lemon juice, and fresh parsley or coriander to create a rich and herby paste, almost like a chimichurri, to brighten up your meats, seafood, and vegetables!
Originating in North Africa, charmoula is the iconic marinade of Maghreb cuisine, and its name comes from the Arabic verb “chermel” for rubbing with spices. Recipes can vary, but in Morocco, preparation typically begins with Ras el Hanout and incorporates fresh herbs like coriander and parsley, garlic, and an acidic ingredient. Preserved lemons may be used as well. Charmoula is particularly popular during the summer when its brightness shines on grilled prawns and meats during outdoor dinners and barbecues.