Chermoula Spice Food
CHERMOULA SPICE
A paste associated with Moroccan cooking
Provided by jeniferjill
Time 5m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Mix garlic, paprika, chilli powder and ground cumin in a bowl
- drain the saffron and add to the bowl
- whisk in the olive oil, salt and pepper and the lemon zest and juice to form a smooth paste
CHARMOULA SPICE BLEND
Ask a Moroccan what charmoula is, and you'll get a description of a lemony mixture of spices, garlic, and fresh herbs that's used primarily to marinate or sauce fish. But charmoula can also be a dry spice mixture used for seasoning fish (see Charmoula Barramundi with Yogurt Sauce), chicken, or vegetables to give them a distinctive Moroccan flavor.
Provided by Shelley Wiseman
Yield Yields about cup
Number Of Ingredients 9
Steps:
- Combine all of the ingredients. Store in an airtight container away from the light for up to 1 year.
Nutrition Facts : ServingSize Yields about cup
CHERMOULA SPICE BLEND - MEAT RUB MIX
Our Chermoula Spice Mix is a delicious blend used in Moroccan and Tunisian cooking. It adds a great kick of flavor to meats and vegetables.
Provided by Gerri
Categories Condiment Condiments
Time 5m
Number Of Ingredients 11
Steps:
- Place all ingredients into a bowl and mix well.
- Store in an airtight container.
Nutrition Facts : ServingSize 5 g, Calories 6 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g
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
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.
TANGY CHERMOULA
If you can't find Chermoula spice mix, this is a great do it yourself alternative. From delicious mag, Australia.
Provided by Mandy
Categories Onions
Time 2m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients and set aside to let the flavours develop.
Nutrition Facts : Calories 144.9, Fat 4.5, SaturatedFat 0.6, Sodium 33.2, Carbohydrate 26.7, Fiber 7.3, Sugar 6.1, Protein 5.4
CHERMOULA
Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
Provided by Martha Rose Shulman
Categories condiments, dips and spreads
Time 10m
Yield Makes 1 cup, about
Number Of Ingredients 10
Steps:
- Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
- Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram
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CHERMOULA RECIPE - ANNA PAINTER | FOOD & WINE
Step 2. 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. …
From foodandwine.com
Servings 1Total Time 15 minsCategory Condiments
From foodandwine.com
Servings 1Total Time 15 minsCategory Condiments
- 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
Instructions. In the bowl of a large food processor, add the herbs, garlic, spices, saffron threads, and a big pinch of kosher salt. Add the lemon juice and zest. Run the food processor to combine, and while it is running, drizzle the olive oil from the top opener.
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CHERMOULA RECIPE - MOROCCAN MARINADE WITH HERBS AND SPICES
Basic chermoula usually combines fresh herbs, several spices, and an acidic ingredient. In its extended version it will include preserved lemons as well. The herbs commonly used are fresh coriander (cilantro) and parsley. The ratio of cilantro to parsley varies anywhere from 4:1 to 4:3 depending on the families and the regions.
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CHERMOULA - A COLLECTION OF SPICE-CENTRIC RECIPES FROM - SILK ROAD …
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MOROCCAN CHERMOULA SAUCE - PALEO LOW-CARB KATE
Add the parsley, cilantro (coriander), garlic, lemon juice, and the combined spices to a food processor or blender. While the blender is still running, slowly add the olive oil. Process at a low speed until you obtain a puree, that is slightly coarse in texture. Use your Moroccan chermoula sauce immediately as a marinade or condiment, or store ...
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CHERMOULA SPICE MIX – OC FINE FOODS
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When you cook food that has been marinated, something special happens. The meat or fish becomes amazingly tender and the flavor of the marinade gets into the fibers of the food, giving you a melt-in-the-mouth taste and texture. This chermoula recipe is a great example of how a sauce can transform your food. Savory, fresh and zesty, with undertones of earthy …
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Chermoula marinades are also popular in Algerian and Tunisian cuisine. When most people think of Moroccan cuisine, couscous is often the first dish that comes to mind - until you've tried Chermoula! Some call Chermoula a "Moroccan pesto" and you can use this to bring a delightful flavor to couscous, chicken, fish, meat kebabs, grilled and roasted vegetables, pasta, rice, …
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Ingredients in Chermoula. Chermoula is basically a blend of herbs and spices bound together with olive oil. This version, which I developed after looking at a generous assortment of chermoula recipes, contains cumin, dried coriander, parsley, cilantro, jalapeno pepper, garlic, paprika lemon juice, plus olive oil, salt and pepper. Please make ...
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Chermoula is a North African Spice mix that produces a rich Moroccan Style Flavour. This rich blend takes you on a journey to the North of Africa. It’s a traditional Spice Rub typically used to flavour chicken, seafood, lamb or vegetables. To give you that distinctive Moroccan flavour. Season to taste or 1Tbsp (15-20g) per kilo of protein.
From kriokrush.com.au
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PRODUCT REVIEWS. Chermoula is a classic North African seafood blend, and one of the emblematic flavours of the Maghreb cuisine of Morocco, Tunisia, Libya and Algeria. Traditionally, Chermoula is made into a paste and used to marinate oily fish such as tuna, sardines or whiting, or any other seafood that lends itself well to barbecuing or frying.
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CHERMOULA SPICE BLEND: BOLD, EXCITING FLAVORS – FOOD HALL BY JANI
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From jani-foodhall.org
From jani-foodhall.org
CHERMOULA: IT'S QUICK, EASY AND QUITE DELICIOUS - GOOD FOOD
Store the chermoula in a jar in the fridge with a film of olive oil on top. It is best eaten when freshly made, but will keep for a few days. Baked blue-eye cod fillets with chermoula. 4 white fish fillets such as blue-eye cod or ling. 1 quantity chermoula marinade (above) 4 celery stalks. 2 tomatoes, peeled and diced or sliced (optional) 1 ...
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CHERMOULA RECIPE (VIBRANT NORTH AFRICAN SAUCE ... - CHILI PEPPER …
Instructions. Add all of the ingredients except for the olive oil to a food processor and process until everything is finely chopped and begins to combine. For Chunky Chermoula. Simply mix all of the ingredients together in a bowl, or pulse in a blender or food processor until well combined. For Smoother Chermoula.
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Try making chermoula-spiced pita chips: toss triangles of pita with olive oil and a healthy smattering of Chermoula Spice Blend. Spread pita triangles in one layer on a baking sheet and toast until golden in a 400°F degree oven, about 10–15 minutes. Serve alongside your favorite dip (we love them with baba ganoush).
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To make the basic Chermoula sauce: place cilantro, parsley, garlic, salt and olive oil in a food processor and process until fine paste forms. Pour in a clean jar and cover with a film of olive oil and refrigerate until ready to use. To make the red Chermoula sauce: start with the basic Chermoula paste then add paprika, chili flakes and turmeric.
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CHERMOULA SAUCE | COOKTORIA
How to Make Chermoula Sauce. 1. Place the cumin, coriander, and paprika in a frying pan and cook over medium heat for 30-60 seconds, or until fragrant. 2. Combine these spices with the rest of the ingredients and pulse in a food processor until smooth.
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Transfer to a small bowl and mix well with the rest of the ground spices, namely dried parsley, ground ginger, sweet paprika, cinnamon, salt, turmeric, onion, cayenne pepper, and garlic. Finally, transfer the chermoula spice mix to suitable airtight containers and use it as required or store it in airtight jars, for later use.
From weeatatlast.com
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CHERMOULA | ALEXANDRA FINE FOODS
Alexandra Fine Foods. $7.50. /. Add to Cart. Buy it now. More payment options. Default Title. Alexandra's Chermoula is a superb traditional Moroccan spice blend including lemon, paprika and cumin. Created especially for marinades or rubs, and also a perfect to compliment fish, seafood and chicken.
From alexandras.co.nz
From alexandras.co.nz
CHERMOULA SAUCE : SUBSTITUTES, INGREDIENTS, EQUIVALENTS
Chermoula sauce ; a spicy Moroccan sauce made with cumin , garlic, parsley, cilantro, paprika, cayenne, lemon juice, and olive oil. Sometimes saffron is included as well. Chermoula is traditionally served with meats but pairs well with chicken lamb or duck. The mixture is sometimes thickened with yogurt cheese (well-drained yogurt).
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from 5.00. A Moroccan blend perfect with, seafood, chicken and vegetables. Mix with olive oil and lemon juice to make a marinade. For a grilled fish recipe using chermoula click here. Size: Select Size Sachet (Gift) 50g (bulk) 100g (bulk) Sachet (Gift) 50g (bulk) 100g (bulk)
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From spiceoddity.net
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Directions. Place cilantro, parsley, and garlic in the workbowl of a food processor fitted with a steel blade. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as necessary. Featured Video. Add preserved lemon juice, paprika, cumin, cayenne, and saffron and pulse to combine.
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Gather the ingredients. Mix all of the ingredients—cilantro, garlic, paprika, cumin, salt, ginger and cayenne pepper (if using), saffron threads, oil, and lemon juice—in a bowl. The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous.
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Chermoula is a great use of many of the organic vegetables and herbs that come in our weekly harvest box. Chermoula is a Moroccan (North African) green sauce with fresh herbs, spices, and preserved lemons. Think of it as a cousin of Pesto and Chimichurri. It is excellent as a finishing sauce on fish, or use it as a marinade for other meats.
From harvest2u.com
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Chermoula. $3.00. Traditional Chermoula is made by hand grinding spices and oil with fresh herbs like parsley and cilantro. Weve done the hard work up-front by curating classic Moroccan spices and fresh-dried herbs to create a Chermoula spice blend that can be used directly as a rub or as the base spices for a more authentic Chermoula-herb ...
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CHERMOULA - WIKIPEDIA
Chermoula recipes vary widely by region. In Sfax , Tunisia , chermoula is often served with cured salted fish during Eid al-Fitr . [5] This regional variety is composed of dried dark raisin purée mixed with onions cooked in olive oil and spices such as cloves , …
From en.wikipedia.org
From en.wikipedia.org
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Celebrity Chef Ryan Rondeno demonstrates how to make his tasty Chermoula Spice Recipe. Ingredients 1 clove garlic, crushed 2 tsp paprika 2 tsp chilli powder 2 tsp ground cumin 1 pink saffron (soaked in cold water) 50 m olive oil 1 lemon, zest and juice salt and pepper Chermoula will taste drastically different depending on […]
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Step 1. Preheat oven to 425 degrees F. Advertisement. Step 2. Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth. Step 3. Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer.
From eatingwell.com
From eatingwell.com
CHERMOULA - MOROCCAN HERB SAUCE - THE DOMESTIC DIETITIAN
Made with fresh herbs, garlic, and peppers, Chermoula is a Moroccan herb sauce that can be used as a relish, marinade or dip for many dishes. Course Appetizer, dip, marinade, sauce. Cuisine Mediterranean, moroccan. Keyword chermoula, fish sauce, herb sauce, marinade, mediterranean diet, sauce, spicy sauce. Prep Time 10 minutes.
From thedomesticdietitian.com
From thedomesticdietitian.com
CHERMOULA PASTE - A SAUCY KITCHEN
Add everything to a small blender and process into a thick, slightly grainy feeling paste. Add more olive oil to the blender if needed for easier blending. Use as a marinade over meats, fish or for roasted veggies. Keep stored in an airtight container in the fridge up to 1 week.
From asaucykitchen.com
From asaucykitchen.com
EASY 5-MINUTE CHERMOULA SAUCE RECIPE {VIDEO} - KEY TO MY LIME
Instructions. To a food processor, add the parsley, cilantro, garlic, lemon zest, ground cumin, salt, ground coriander, paprika, and red pepper flakes. Pulse a few times. While the motor is running, pour in the olive oil and the lemon juice through the feed tube. Blend until the sauce is combined, but still textured.
From keytomylime.com
From keytomylime.com
ALSO KNOWN AS CHERMOULA SEASONING - MY SPICE SAGE
Uses: Fish, salmon, lamb, chicken, hummus and marinades. Substitutes: Harissa Seasoning, Berbere Spice, Dukkah Spice, Ras El Hanout, Balti Spice and Baharat Spice. Fun Fact: Chermoula is a creation that comes out of Morocco, home a very diversified cuisine that meshes European, Mediterranean and African influences. $11.55.
From myspicesage.com
From myspicesage.com
MOROCCAN CHERMOULA SAUCE - WE EAT AT LAST
Process. Add the parsley, cilantro (coriander), garlic, lemon juice, and the combined spices to a food processor or blender. While the blender is still running, slowly add the olive oil. Process at a low speed until you obtain a puree, that is slightly coarse in texture. Use your Moroccan chermoula sauce immediately as a marinade or condiment ...
From weeatatlast.com
From weeatatlast.com
CHERMOULA RECIPE - SIMPLY RECIPES
Blend or process briefly, until ingredients are all incorporated together, but small pieces of herbs are still visible. If you are using a high powdered blender, blend on low speed for 15 seconds, or 30 seconds in a standard blender. If you are using a food processor, process the ingredients for 10 to 15 seconds.
From simplyrecipes.com
From simplyrecipes.com
CHERMOULA - FOODSOFNATIONS.COM
Chermoula is an exotic North African Spice mix of fragrant spices and herbs to make a marinade or finishing sauce for meat, poultry, fish or seafood dishes. Mostly used in in Algerian, Libyan, Moroccan and Tunisian cuisine. Chermoula spice mix is also used to make a pungent Moroccan herb sauce, a great and healthy alternative to basil pesto.
From foodsofnations.com
From foodsofnations.com
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