There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander.
A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine.
- recipe for a fresh cilantro & parsley based Chermoula from the New York Times, 2009
- recipe for fish chermoula relying more on spices and less on fresh herbs, from Gourmet, 1994
- Algerian Chermoula also suggests different uses including marinades and dressings.
- Chermoula aubergine with bulgar and yoghurt. Recipe by Yotam Ottolenghi from the Guardian newspaper (UK) dated 12th June 2010
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