Chermoula (1977)

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    "Chermoula" has over 3,000 Google hits.  It is not in the OED.
   This is just a start.


(PROQUEST HISTORICAL NEWSPAPERS)
      Atoning for Holiday Feasts: Spices Enliven Plain Dishes
       By MOIRA HODGSON.       New York Times  (1857-Current file).       New York, N.Y.: Jan 12, 1986.                   p. CN16 (1 page):
   Moroccans marinate fish in a mixture called Chermoula, which consists of fresh coriander, garlic, lemon juice, paprika, chili and Cayenne pepper blended to a smooth paste.


      The Gastronomic M.F.K. Fisher
       By B.H. FUSSELL.       New York Times  (1857-Current file).       New York, N.Y.: Aug 31, 1977.                   p. 44 (2 pages):
   The Moroccan relish called chermoula--of peppers, garlic and coriander--was (Continued on Page C8) served in a handsome, green ceramic dish with Greek olives and sliced cucumbers.


(PROQUEST HISTORICAL NEWSPAPERS)
      The Coriander Quotient
       By Bruce Cost Special to The Washington Post.       The Washington Post  (1974-Current file).       Washington, D.C.: May 14, 1986.                   p. E6 (1 page)