Chermoula

Chermoula (Berber: tacermult or tacermilt, ) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables.
Ingredients.
Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Regional variations may also include preserved lemons, onion, ground chili peppers, black pepper, saffron, and other herbs.
Varieties.
Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula with cured salted fish is often prepared during Eid al-Fitr. This regional variety is composed of dried dark raisin purée mixed with onions cooked in olive oil and spices such as cloves, cumin, chili, black pepper, and cinnamon.
A Moroccan version comprises dried parsley, cumin, paprika, and salt and pepper. The Libyan version of charmoula is served as a side dish in the summer; It contains olives, tuna and a variety of green herbs.