Category: Basic Recipes and Sauces
Difficulty: Easy but takes non-working time
Moroccan cooks, to cook thicker cuts of fish, use a kind of relish-marinade of finely sliced or torn herbs and spices called chermoulla, tchermila, chermoula, or charmoula, which are various transliterations for sharmūla , , ﺷﺮﻣﻮﻟﮥ derived from the word meaning to tear lightly. Some cooks gently heat the sharmūla in a pan or liquefy everything in a blender. The marinade can also be used with chicken. The suggested amounts in parentheses are in case you decide to put everything in a food processor.
Yield: Makes about 1 cup
Preparation Time: 1:15 hours
Mix all the ingredients together and refrigerate for 1 hour before using.