A detailed exploration of Chermoula and Moroccan coastal cuisine, with a step-by-step cooking guide and serving ideas.
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Shermula in Moroccan kitchens embodies the medley of Berber, Arab and Mediterranean flavors, shaping the coastlines of Esau to Marikush. The recipe pairs a bright urban spice marinade with sun-kissed couscous, dried fruits, and saffron, highlighting Morocco’s historic spice trade and citrus farms. The method [music] begins with a zesty shermula blend of cilantro, parsley, garlic, preserved lemon, cumin, and paprika, which is brushed over sea bass and left [music] to mingle with the air before a quick roast or grill. While the fish rests, steam fluffy couscous and [music] fold in almonds, apricots, and saffron to echo the desert wies that sustained caravans. Finish with a squeeze of lemon and a drizzle of olive oil. And serve with a cool yogurt mint sauce and a crisp [music] green salad to celebrate contrasts of heat and freshness.
Dining and Cooking