Spice blend
Chermoula
شرمولة · chermoula
Chermoula is Morocco's great fish marinade and relish — a vivid green paste of fresh coriander and parsley pounded with garlic, cumin, paprika, coriander seed, lemon and olive oil, often with preserved lemon or a little chilli. It coats fish before grilling or baking, especially along the Atlantic coast around Essaouira, and doubles as a dressing for vegetables and meat. It is less a single recipe than a family of bright, herby, spiced marinades.
- Type
- Spice blend
- Heat
- Mild (add chilli to taste)
- Uses
- 5 classic dishes
Flavour & aroma
Chermoula is bright, herby and garlicky, with the earthy warmth of cumin and paprika, the citrus of lemon and coriander seed, and a fresh green backbone of coriander and parsley. It is savoury and zingy rather than hot, though a little chilli can be added. The balance of fresh herb and warm spice is what makes it sing.
In the Moroccan kitchen
Where chermoula earns its place — the Moroccan dishes that rely on it:
- Grilled and baked fish. The classic use — coating whole fish, fillets or sardines before cooking.
- Fish tagines. Chermoula-marinated fish braised over tomatoes and peppers.
- Grilled vegetables. Brushed onto aubergine, peppers and courgettes.
- Chicken and meat. Used as a marinade for poultry and lamb.
- As a relish. Spooned over cooked fish or vegetables at the table.
How to use it
- Pound or blend fresh coriander and parsley with garlic, cumin, paprika, ground coriander seed, lemon and olive oil.
- Marinate fish for 30 minutes to a few hours — long enough to flavour, not so long the lemon 'cooks' it.
- Add preserved lemon or a little chilli to taste for extra depth or heat.
- Make it fresh; chermoula is at its best the day it is made.
How to store it
Chermoula keeps a couple of days in the fridge under a film of olive oil, but the fresh herbs dull over time, so make it close to when you'll use it. It freezes reasonably in small portions if you must keep it longer.
Buying it in the Marrakech spice souk
What to look for, and how not to overpay:
- Buy the spice backbone — cumin, sweet paprika and coriander seed — from the spice stalls, and the coriander, parsley and garlic from the produce sellers.
- Add a preserved lemon from the olive-and-pickle stalls for a classic depth.
- There is no need for a pre-made 'chermoula spice' bag; the fresh herbs are what make it, so buy them fresh.
- Pick up good local olive oil and lemons to finish the marinade.
Pairs well with
Frequently asked questions
What is chermoula?
Chermoula is a Moroccan marinade and relish of fresh coriander and parsley pounded with garlic, cumin, paprika, coriander seed, lemon and olive oil, often with preserved lemon or chilli. It is used mainly for fish but also for vegetables and meat.
What is chermoula used for?
Most often to marinate fish before grilling, baking or braising in a tagine, especially on the Atlantic coast. It also dresses grilled vegetables, marinates chicken and lamb, and is spooned over cooked dishes as a relish.
How long should I marinate fish in chermoula?
From about 30 minutes up to a few hours. Long enough to take on the flavour, but not so long that the lemon juice starts to 'cook' and firm the flesh before it hits the heat.