BLENDER CHERMOULA SAUCE
Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.
Categories Sauce Herb Parsley Cilantro Mint Coriander Cumin Lemon Juice Paprika Flaming Hot Summer Sauce Secrets
Yield Makes about 1 cup
Number Of Ingredients 12
Steps:
- Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
- Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
- Add cilantro, parsley, and mint; process until well combined but slightly textured.
- Do Ahead
- Sauce can be made 3 days ahead; chill in an airtight container.
CHERMOULA SAUCE
The recipe for this sauce, seen here with Indian spiced lamb wraps, is courtesy of acclaimed actress Ellen Burstyn.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 9
Steps:
- Place salt, garlic, paprika, cumin seeds, and cayenne or dried red pepper, if using, in a mortar and grind together using a pestle. Transfer mixture to a small bowl and stir in cilantro, parsley, oil, and lemon juice. Use immediately or store in an airtight container, refrigerated, up to 1 day.
CHERMOULA
Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!
Provided by Leggy Peggy
Categories Vegetable
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
- Chermoula will keep several days in the fridge.
CHARMOULA
Seasoned with fresh mint, chiles and toasted spices, this piquant North African sauce is commonly paired with fish or chicken, either as a marinade or sauce. The preserved lemon adds a haunting flavor to the mix. But it's just as traditional to leave it out, which makes the sauce slightly less pungent.
Provided by Melissa Clark
Categories sauces and gravies
Time 15m
Yield About 2 cups
Number Of Ingredients 12
Steps:
- In a small, dry skillet, toast cumin and coriander seeds over medium heat, shaking the pan occasionally, until seeds are slightly toasted and fragrant, about 2 minutes. Immediately pour spices onto a cutting board or mortar to stop the cooking. Once cool, crack spices with the flat side of a knife or with a pestle.
- Place cumin seeds, coriander seeds, garlic and lemon juice in a food processor or blender, and pulse to combine. Add herbs and sweet paprika, and purée until smooth, stopping to scrape down the sides of the container when necessary. Add chile and, with the motor running, gradually drizzle in the olive oil. Stir in salt and preserved lemon, if using. Taste, and add more salt and lemon juice if needed.
- Use immediately or refrigerate in an airtight container for up to 1 week. Use as a marinade or sauce for fish, chicken, vegetables or meat, or as a dressing for roasted peppers and eggplant salads. Mix into yogurt as a dip for vegetables and meatballs, or spoon over hard-cooked eggs.
SALMON WITH CHERMOULA SAUCE AND COUSCOUS
What better way to use up cilantro and parsley in the fridge, than making a spiced and flavorful herbaceous sauce! This Moroccan sauce gets paired with earthy spices like cumin and coriander, making it an easy go-to coating and marinade for many proteins. In this recipe, it's pulsed in a food processor and gets spooned over salmon filets. This chermoula also calls for adding juice of lemon and the zest, but you can try it with preserved lemons for a nice relish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the chermoula: Combine the cilantro, 1/4 cup parsley leaves, the garlic, 1 teaspoon cumin, 1 teaspoon coriander and the lemon zest and juice in a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in 1/4 cup olive oil and process until smooth. Season with salt and pepper.
- Meanwhile, heat a saucepan over medium-high heat. Add 1 tablespoon olive oil and the zucchini and cook, stirring, until crisp-tender, 1 minute. Add the harissa, 1 1/4 cups water and a big pinch of salt and bring to a boil. Stir in the couscous, then cover, remove from the heat and wait 5 minutes; fluff with a fork. Stir in the 2 tablespoons chopped parsley; season with salt.
- Season the salmon with the remaining 1 teaspoon each cumin and coriander and a few pinches each of salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until browned, 3 to 4 minutes per side. Divide among plates and top with the chermoula. Serve with the couscous and lemon wedges.
Nutrition Facts : Calories 510, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 66 milligrams, Sodium 457 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Sugar 1 grams, Protein 35 grams
CLASSIC MOROCCAN CHARMOULA FOR FISH
Moroccan Charmoula sauce is a delightful lemony, garlicky, herby marinade and topping made a little exotic with the addition of cumin and cilantro. It's perfect with baked or grilled fish, but it perks up plain old chicken and can be tossed with couscous or rice, too. Be sure to use a good extra-virgin olive oil!
Provided by EdsGirlAngie
Categories Sauces
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Whisk ingredients together and marinate white fish fillets (orange roughy works well) for 30 minutes to an hour.
- Bake or grill fish; more sauce can be served with the fish (don't use sauce previously used to marinate raw fish; set some aside in advance).
- Charmoula can also be used to marinate chicken with good results!
CHARMOULA SAUCE
Provided by David Latt
Categories quick, dips and spreads, sauces and gravies
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Char the cloves on an open flame. Clean off the blackened skin, mash and finely chop.
- Use a mini-grinder and puree the garlic, cilantro, parsley, lemon juice and olive oil. Season with sea salt, paprika, cumin and cayenne. Stir well, taste and adjust the seasonings if needed. Refrigerate in a sealed container. Serve at room temperature.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 52 milligrams, Sugar 0 grams
HADDOCK IN CHARMOULA SAUCE
Steps:
- Prepare fish and vegetables:
- Preheat oven to 425°F.
- Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.
- Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until just tender, 6 to 8 minutes.
- Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.
- Make charmoula sauce:
- Purée all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.
- Bake fish and vegetables:
- Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.
More about "charmoula sauce food"
SIMPLE & DELICIOUS CHARMOULA SAUCE - ALL WAYS DELICIOUS
From allwaysdelicious.com
5/5 (1)Total Time 35 minsCategory Sauce RecipesCalories 58 per serving
- Mince the garlic, jalapeño, cilantro, and mint by hand or in a food processor and place them together in a medium bowl.
GREEN CHARMOULA RECIPE | BON APPéTIT
From bonappetit.com
EASY AUTHENTIC CHERMOULA RECIPE | FEASTING AT HOME
From feastingathome.com
CHERMOULA - A TRADITIONAL MOROCCAN RECIPE | GREEDY …
From greedygourmet.com
CHERMOULA - MOROCCAN HERB SAUCE - THE DOMESTIC …
From thedomesticdietitian.com
CHARMOULA | SAVEUR
From saveur.com
CHARMOULA SPICE BLEND - RECIPE - FINECOOKING
From finecooking.com
CHERMOULA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHERMOULA: MOROCCAN CILANTRO SAUCE - MEDITERRANEAN …
From mediterraneanliving.com
LOW FODMAP CHARMOULA SAUCE - FODMAP EVERYDAY
From fodmapeveryday.com
EASY MOROCCAN CHERMOULA SAUCE - LEMON BLOSSOMS
From lemonblossoms.com
CHERMOULA RECIPE (VIBRANT NORTH AFRICAN SAUCE ... - CHILI …
From chilipeppermadness.com
MOROCCAN CHERMOULA MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHERMOULA RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
Servings 1Category CondimentsAuthor Betty WooTotal Time 15 mins
- In a small skillet, toast the cumin and coriander seeds over low heat, shaking the pan occasionally, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool. Pulse until finely ground.
- In a food processor, combine the ground seeds with the cilantro, parsley, mint, preserved lemon, garlic, paprika, lemon juice, crushed red pepper and saffron, if desired. Pulse until a coarse paste forms. With the processor running, drizzle in the olive oil in a slow, steady stream. Scrape the chermoula into a medium bowl and season with salt and pepper.
5-MINUTE CHERMOULA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (3)Category CondimentCuisine Moroccan, North AfricanCalories 94 per serving
MOROCCAN CHARMOULA SAUCE RECIPE | PBS FOOD
From pbs.org
CHARMOULA SAUCE | THE SPLENDID TABLE
From splendidtable.org
MIXED VEGETABLES WITH CHARMOULA SAUCE - A CLEAN PLATE
From acleanplate.com
CHERMOULA SAUCE – FOOD!
From food.livedogproductions.com
CHERMOULA SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CHARMING CHARMOULA HERB PASTE RECIPE - MEATHEAD'S …
From amazingribs.com
CHERMOULA SAUCE | COOKTORIA
From cooktoria.com
CHARMOULA RECIPE | BON APPéTIT
From bonappetit.com
CHERMOULA SAUCE : SUBSTITUTES, INGREDIENTS, EQUIVALENTS
From gourmetsleuth.com
CHERMOULA RECIPE - SERIOUS EATS
From seriouseats.com
WHAT IS CHERMOULA SAUCE? ⋆ WE WANT THE SAUCE
From wewantthesauce.com
CHERMOULA SAUCE - CLOSET COOKING
From closetcooking.com
CHERMOULA SAUCE - CAROLINE'S COOKING
From carolinescooking.com
CHERMOULA: MOROCCAN CILANTRO SAUCE - MEDITERRANEAN LIVING
From mediterraneanliving.com
EASY 5-MINUTE CHERMOULA SAUCE RECIPE {VIDEO} - KEY TO MY LIME
From keytomylime.com
MOROCCAN CHERMOULA SAUCE - WE EAT AT LAST
From weeatatlast.com
CHARMOULA (SPICY MOROCCAN HERB SAUCE) - BARBECUEBIBLE.COM
From barbecuebible.com
MOROCCAN CHERMOULA MARINADE AND SAUCE - WOZZ! KITCHEN …
From wozzkitchencreations.com
TASTE OF MAROC - MOROCCAN FOOD, CULTURE, LIFESTYLE AND TRAVEL
From tasteofmaroc.com
CHARMOULA SAUCE ON ARCTIC CHAR - ELISSA GOODMAN
From elissagoodman.com
10 INGREDIENTS} CHERMOULA SAUCE - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
CHARMOULA RECIPE - LOS ANGELES TIMES
From latimes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHARMOULA SAUCE - AFROFOOD
From afrofood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love