Chermoula Mix

Fresh combination of spices used in Morocco and North Africa to flavor fish, chicken and vegetables. Mystical, ethereal and exotic, it delivers pleasure and enjoyment with every bite.


coriander, parsley, cumin,  chili flakes, paprika, garlic

Net weight: 45 g

    Chermoula in Moroccan cuisine

    Chermoula spice mix is an essential ingredient in Moroccan cuisine. This fragrant and flavorful blend of spices is used to marinate meats, fish, and vegetables, adding a delicious depth of flavor to a variety of dishes.

    One of the most popular ways to use chermoula is as a marinade for grilled fish or meats, such as lamb or chicken. The spice mix is mixed with olive oil, garlic, and lemon juice, then rubbed over the fish/meat and left to marinate for several hours before grilling. The result is a tender and flavorful dish that is perfect for a summer barbecue or a cozy baked winter meal.

    In addition to its use as a marinade, chermoula is an important ingredient in many Moroccan stews and tagines. The spice mix is added to the cooking liquid, infusing the dish with its unique blend of flavors. Some of the most popular stews and tagines that use chermoula include fish tagine with tomatoes and peppers, lamb and prune tagine, and sometimes chicken tagine with preserved lemons and olives.

    You can also use chermoula as a dipping sauce or condiment, mixed with yogurt or mayonnaise.

    Chermoula fish

    • 4 fish fillets (about 1 kg)
    • 2 tbsp. Chermoula spice mix
    • parsley
    • oil
    • lemon
    • salt and black pepper
    • couscous (as a side dish)
    1. Finely chop the parsley.
    1. Mix 2-3 tbsp. Chermoula spice mix with oil and make marinade.
    2. Season fish filets with salt and coat the upper side generously with the marinade.
    3. Drizzle with some oil and bake in a preheated at 200°C oven until ready (15-20 minutes depending on their size and thickness).
    4. Pour boiling water over the couscous, seasoned with salt and black pepper so that it is fully covered. Cover and steam according to package instructions. When it is ready and has absorbed the water, fluff with a fork, add finely chopped parsley and some lemon juice. Serve with the baked fish.
    5. Finish with chopped parsley and/or cilantro.

    Bulgur eggplant with Chermoula

    • 2 eggplants
    • 200 g fine bulgur
    • 2 tbsp. Chermoula spice mix
    • thick yogurt
    • lemon
    • almonds
    • oil
    • parsley and/or coriander
    • salt and black pepper
    1. Cut eggplants in half. Then make slits in the flesh in a diagonal manner without cutting the skin.
    2. Finely chop the parsley and/or coriander.
    3. Chop the almonds and toast them in a dry pan.
    1. Mix 2 tbsp. Chermoula spice mix with oil and make marinade.
    2. Salt the eggplants, cover generously with marinade and finally drizzle some oil. Bake in a preheated at 200°C oven until soft (about 40 minutes).
    3. Pour boiling water over the bulgur, season with salt and steam. When it softens, mix with finely chopped parsley and/or coriander, lemon juice and more salt if necessary.
    4. On each eggplant half first put a layer of bulgur and then 2-3 tbsp. yogurt.
    5. Finally, sprinkle chopped toasted almonds and fresh coriander/parsley.
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