Cultured Palate: International Dishes from Morocco

9. Chermoula

A popular Moroccan marinade that’s used for lighter types of meat like chicken and fish is chermoula. Chermoula is a light sauce made with fresh herbs, like cilantro and parsley, blended with dried herbs and garlic, olive oil, and preserved lemons.

Use it as a marinade for chicken, or top a piece of grilled fish with a healthy dollop of chermoula to give it a bright, spicy kick of flavor. It’s a favorite condiment all over Morocco, but is most commonly found in the coastal regions, where fish is more prevalent. Other countries in northern Africa make different types of chermoula, adding different spices like cloves, cinnamon, and chili peppers.

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