Chermoula
Chermoula ( Berber : tacermult utawa tacermilt, Arab: شرمولة ) utawa charmoula minangka olahan migunakake teknik marinade lan ria [1] digunakake ing masakan Algeria, Libya, Maroko lan Tunisia . [2] Biasane digunakake kanggo ngicipi iwak utawa panganan laut, nanging bisa digunakake kanggo daging utawa sayuran liyane . [3]
 | |
| Ajangan | Main |
|---|---|
| Tlatah utawa praja | Maghreb |
| Woworan pokok | Cumin |
 Buku masakan: Chermoula  Médhia: Chermoula | |
Referensi besut
- ↑ Shulman, M.R. (2014). The Simple Art of Vegetarian Cooking. Rodale. kc. 144. ISBN 978-1-62336-130-3. Dibukak ing November 3, 2017.
- ↑ "The Art of Moroccan Cuisine | Fes Cooking and Cultural Tours". Fescooking.com. Dibukak ing 2013-11-06.
- ↑ Poon, Linda. "Chermoula: From North Africa To The White House To Your Table". NPR. Dibukak ing 31 January 2017.