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(in North African cooking) a sauce or marinade for fish or meat, typically containing olive oil, lemon juice, garlic, and coriander.
- ‘Some are adaptations of the old favourites, some are new dishes invented around specific produce: for example, smoked haddock brandade or slow-cooked lamb with chermoula.’
- ‘Spread the chermoula all over the meat, then cover very loosely with foil and refrigerate for up to 36 hours.’
- ‘Its big, firm flakes were only marginally overcooked in their bath of tomato seasoned with the spice mix chermoula, in which onion and garlic consort with green herbs, red peppers and saffron.’
- ‘On the western edge of Lahaina and right on the water, Mala offers fresh and organic tapas - like mahi-mahi chermoula and crunchy calamari with aioli.’
- ‘Vicky started with a dish of king scallops with roast peppers, tomato and preserved lemon chermoula (a Moroccan mixture of herbs and spices), which passed with flying colours.’
French, from Arabic šeṛmula.
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