Chermoula (or charmoula) is the North African answer to pesto. Made with ground cilantro, garlic, cumin, and lemon, this sauce can be used for everything from marinating fish to drizzling over flatbread.
After I made a batch of preserved lemons, I started looking for things to do with them. I came across a tagine recipe, but since I don't have a tagine, I decided to modify the recipe by using most of the same ingredients, but making it a baked dish rather than a tagine.
I recently acquired a lot of meyer lemons from my neighbor's tree. I can only drink so much lemonade, eat so many lemon pies, and make so much marmalade! So I decided to make preserved lemons, and it was ridiculously easy. Now I have several jars of preserved lemons that I can use in Middle Eastern recipes.
A little later today, we are giving you a tutorial for preserved lemons. So, to whet your appetite for that, here is a recipe that uses preserved lemons to full effect: A flavorful Moroccan tagine with chicken, garlic, ginger, olives, saffron and other spices — as well as the tangy, delicious flavor of lemons preserved in salt.
The word tagine (also written as tajine) refers to two things. One: a cooking pot traditionally found in North African kitchens. Two: a tagine is also the name of various dishes in North African cuisine.