History of Chermoula

Chermoula has its origins in North Africa, specifically in the countries of Morocco, Tunisia, and Algeria. It is believed to have been introduced by the Berber people, an indigenous ethnic group in the region, and has since become an integral part of their culinary traditions.

The exact origins and precise timeline of chermoula's creation are difficult to trace, as it has been a staple in North African cuisine for centuries. It is thought to have evolved over time, influenced by the various cultures and civilizations that have passed through the region, including Arab, Berber, Moorish, and Mediterranean influences.

Recipe for Chermoula

Ingredients:

• 1 cup fresh cilantro leaves

• 1 cup fresh parsley leaves

• 3 cloves of garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon ground coriander

• 1/4 teaspoon cayenne pepper (adjust to taste)

• Juice of 1 lemon

• 1/4 cup olive oil

• Salt, to taste

Instructions:

1. Wash and dry 1 cup each of fresh cilantro and parsley leaves

2. In a food processor or blender, combine the cilantro, parsley, 3 minced garlic cloves, 1 tsp cumin, 1 tsp paprika, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper, juice of 1 lemon, and a pinch of salt

3. Blend until the ingredients form a coarse paste

4. Taste and adjust the seasoning with salt or lemon juice if desired

5. Transfer the chermoula to a jar or container and refrigerate for at least 1 hour to enhance the flavors

Different ways to use Chermoula

• Marinade fish or chicken

• A dipping sauce for grilled vegetables or pita bread

• A salad dressing 

• Stir chermoula into couscous or rice.

• Use chermoula as a topping for eggs or potatoes

I hope this email has piqued your interest in chermoula, the delightful North African sauce.

Let the sauciness begin,

Spencer