While we were eating dinner my daughter Sharron wanted to know the difference between Charmoula and Chimichurri. They both are used to flavor grilled meats and fish, but I had to put on my "ask Ruth" hat because I couldn't remember exactly how they differ. Here's the low-down....
Chimichurri - South American traditionally - Argentina comes to mind first; mostly used on meat; distinctive ingredients: parsley, oregano, red wine vinegar and either red chili pepper flakes or jalapeno
Charmoula - Middle Eastern - Morocco & Tunisa; mostly for seafood; distinctive ingredients: parsley, cilantro/coriander, ground cumin, ground coriander & lemon juice.
The two are similar and yet so different. Here's how I prepare them - of course I don't pay attention to the fish/meat tradition. They both taste great on any fish, seafood, meat or poultry.
Whichever marinade/sauce you choose tastes great with a simple salad and any left over sauce is a wonderful quick addition to breakfast scrambled eggs.
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