Chermoula Moroccan Pesto Food
CHERMOULA
Chermoula Sauce is a Moroccan recipe that takes mere minutes to prepare. Place cilantro, parsley, garlic, olive oil and spices in a blender and blitz. Use as a marinade or as a sauce for meat, fish or vegetables.
Provided by Michelle Minnaar
Categories Sauce
Time 5m
Number Of Ingredients 8
Steps:
- Place all the ingredients in your K-Mojo DigiMaster's chopper attachment.
- Give the ingredients a blitz. If the mixture is too thick, add a splash of water to loosen it up.
- Use as a marinade for out of this world's lamb chops or as a refreshing sauce with vegetables or grilled fish.
Nutrition Facts : ServingSize A spoonful or two, Calories 114 calories, Sugar 1.1 g, Sodium 164.5 mg, Fat 10.2 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 6.3 g, Fiber 2.8 g, Protein 2.2 g, Cholesterol 0 mg
MOROCCAN CHERMOULA MARINADE
Chermoula is a tasty Moroccan marinade for fish made of cilantro, garlic, and spices. You can adjust the heat to your taste.
Provided by Christine Benlafquih
Categories Entree Dinner Ingredient Sauce
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.
Nutrition Facts : Calories 45 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 215 mg, Sugar 0 g, Fat 4 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
MOROCCAN CHERMOULA MARINADE
Chermoula is an ancient, but fashionable marinade, which varies in ingredient content from one Moroccan kitchen to the next.
Provided by DailyInspiration
Categories Moroccan
Time 15m
Yield 150 ml.
Number Of Ingredients 11
Steps:
- Heat a frying pan and dry-fry the cumin and coriander seeds with the cinnamon until aromatic. Grind with a pestle and mortar, or in a spice grinder. Then either put all the ingredients in a blender and whiz them up, or pummel the whole lot in the pestle and mortar, adding one ingredient at a time in the above order. Keeps well, refrigerated for a week.
CHERMOULA DRESSING
Chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables. There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander. The consistency can be a smooth emulsion, coarsely chopped or in between. It can be used as marinade, relish, dressing, basic cooking sauce, or a dip.
Provided by An_Net
Categories African
Time 10m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Put everything except the oil in a food processor and blend until smooth.
- With the machine running, slowly pour in the oil.
- Transfer to a bowl, taste and adjust seasoning if necessary, then cover and refrigerate until required.
CHERMOULA (MOROCCAN FISH MARINADE)
Make and share this Chermoula (Moroccan Fish Marinade) recipe from Food.com.
Provided by Az B8990
Categories Moroccan
Time 10m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 10
Steps:
- In food processor or blender combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste.
- Adjust the consistency by adding more olive oil; the marinade should be fairly thick.
Nutrition Facts : Calories 660.8, Fat 30.5, SaturatedFat 4.2, Sodium 62.5, Carbohydrate 90.8, Fiber 9, Sugar 4.7, Protein 17.9
CHERMOULA (MOROCCAN MARINADE)
Chermoula is a highly flavoured Moroccan marinade, that is the life saver of boring fish. There are hundreds of chermoula recipes, all different: every Moroccan cook book you pick up will contain at least three versions. It is worth trying several and ending up with a hybrid of your own. This is my favourite version. Chermoula marinated fish can be grilled, barbequed, baked or pan fried, which ever suits the fish of your choice. Pan fried salmon steaks are good, cod fillets cut into chunks and marinated are great barbequed. Makes enough marinade for fish for 4.
Provided by English_Rose
Categories Moroccan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the garlic, cumin, saffron, olive oil, lemon juice, chili and salt in a mortar and pound with a pestle. Or alternatively put all the above in a food processor and whiz until finely chopped, I have little baby processor which makes this a doddle.
- Add the fresh cilantro and mix in or give an additional quick whiz to combine.
- Spread the mixture over the fish of your choice and leave to marinade for at least 15 minutes.
CHERMOULA (MOROCCAN PESTO)
Make and share this Chermoula (Moroccan Pesto) recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Sauces
Time 10m
Yield 1 1/2 cups, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- combine in blender or food processor until smooth paste forms.
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