CHERMOULA MARINADE RECIPE - MOROCCAN VERSION
Chermoula is Moroccan blend of herbs and spices which can be used both as a marinade and as a condiment to season salads, stews, tagines and grilled foods. It can be brushed over meat, offal, chicken, fish, and vegetables or added as a flavor enhancer to fillings for stuffed fish, stuffed breads, and stuffed poultry, ground and roasted meat of all sorts.The yield and serving of this recipe is approximate considering the difference between manual and mechanical process of chopping or grinding. With these quantities and with a pasty but coarse and runny texture, I usually have the equivalent of a bonne maman jar nearly full.
Provided by Nada Kiffa | Taste of Maroc
Categories Spices and Condiments
Time 10m
Number Of Ingredients 15
Steps:
- Roughly chop the herbs and crush the garlic, then follow one of the methods below.
Nutrition Facts : Calories 634 kcal, Carbohydrate 34 g, Protein 7 g, Fat 57 g, SaturatedFat 8 g, Sodium 2596 mg, Fiber 11 g, Sugar 9 g, ServingSize 1 serving
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 BREAD WITH CHARMOULA AND SPICED LAMB
Provided by Rafih Benjelloun
Categories Bread Herb Lamb Side Bake Spice Bell Pepper Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 breads (2 servings per bread)
Number Of Ingredients 24
Steps:
- Make lamb:
- Stir all ingredients in bowl to blend. Sprinkle with salt and pepper. Chill at least 2 hours and up to 1 day.
- Make dough:
- Pour 1 cup warm water into large bowl; sprinkle yeast over. Let stand until mixture is foamy, about 10 minutes. Mix in 1/4 cup oil and salt. Combine both flours in medium bowl. Stir enough flour mixture into yeast mixture 1/2 cup at a time to form slightly sticky dough. Knead on floured surface until smooth and elastic, about 10 minutes. Oil large bowl; add dough and turn to coat. Cover bowl with plastic wrap. Let stand in warm area until doubled in volume, about 1 hour.
- Meanwhile, heat 2 tablespoons oil in medium skillet over medium-high heat. Add lamb mixture; sauté until just cooked through, about 3 minutes. Transfer to plate.
- Make charmoula:
- Combine all ingredients in medium bowl. Season with salt and pepper. Set aside.
- Punch dough down. Divide into 4 equal pieces. Cover; let stand 10 minutes. Preheat oven to 450°F. Roll out each dough piece on floured surface to 7-inch square. Top each with 1/4 of charmoula, then 1/4 of lamb, pressing to adhere to dough. Oil 2 large baking sheets. Using large spatula, transfer breads to sheets.
- Bake breads until cooked through and brown on bottom, about 15 minutes. Serve warm.
GRILLED CHARMOULA LAMB CHOPS
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Categories Lamb Broil Marinate Wedding Dinner Spice Grill Grill/Barbecue Cinnamon Engagement Party Cilantro Coriander Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield To make 6 servings
Number Of Ingredients 10
Steps:
- Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne.
- Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours.
- Prepare grill.
- Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature.
- To make 6 servings:
- Follow the directions above using the following ingredient amounts:
- 1 (3-inch) cinnamon sticks
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 3 whole cloves
- 2 tablespoons paprika (not hot)
- 1/2 teaspoon cayenne
- 3 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)
- 4 cups chopped fresh cilantro (4 large bunches)
AUTHENTIC MOROCCAN BREAD
This recipe was modified from Paula Wolfert's cookbook. The barley flour gives the bread a more authentic taste but whole-wheat flour can be substituted.
Provided by FDADELKARIM
Categories Breads
Time 1h10m
Yield 2 6 inch loaves
Number Of Ingredients 9
Steps:
- Add the sugar to 1/4 cup of lukewarm water. Then add the yeast and stir to soften. Let it sit in a warm place until the yeast is bubbly & doubles in volume, roughly 2 minutes.
- Mix the flours & salt in the large mixing bowl. After yeast is ready add it to the flour along with the milk. Add enough lukewarm water to the mixture to form a stiff dough.
- Note:Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands. The right consistency should allow the dough to pull easily off your fingers.
- Place the dough onto a lightly floured board & knead hard with closed fists, pushing outward. During the final part of kneading, add 1 tsp of cumin or sesame seeds. It will take between 10-15 minutes to knead the dough thoroughly. You will know it is ready when it achieves a smooth, elastic consistency. (If you are using an electric beater with a dough hook, knead 7-8 minutes on a slow speed.).
- Take the thoroughly kneaded dough & form it into two balls & let it stand for 5 minutes on the board.
- Sprinkle cornmeal onto two baking sheets & place to the side. Then lightly grease a mixing bowl with oil. Transfer the first ball of dough to the bowl. Roll the dough along the sides while rotating bowl with your other hand, this will make the dough into a cone shape.
- Place the dough, wide end down, onto the first baking sheet. Flatten the cone with the palm of your hand to form a disc about 5 inches in diameter with a slightly raised center. Repeat with the second ball. Lightly sprinkle the remaining seeds on top of the bread.
- Cover each disc loosely with a damp towel & let it rise for about 2 hours in a warm place. The dough will be ready when you can gently pole your finger into it & it will not spring back into place.
- Preheat the oven to 400 degrees. Using a fork, poke the bread 3 to 4 times & place in the center shelf of the oven. Bake for 12 minutes, then lower the heat to 300 degrees & make 25-30 minutes more.
- To give the bread a nice brown color, turn the oven on broil. Watch the bread carefully, once it is golden, turn it over to brown the other side. Remove from the oven & let cool.
- Note: When done, the bread will sound hollow when tapped on the bottom.
MOROCCAN-STYLE LAMB BURGERS
Get a quick fix of spicy, fruity flavours with these simple-to-make, Moroccan-inspired lamb burgers. Serve in wholemeal buns with lettuce, tomato, red onion and mayo
Provided by Katie Hiscock
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Blend the onion, ginger, garlic and fresh coriander in a food processor until finely chopped. Add the spices, apricots, lamb and seasoning. Blend until slightly chunky.
- Shape the lamb mixture into six burgers. Cook under a medium-hot grill for 4-5 mins each side until cooked through.
- Serve in wholemeal buns with the lettuce, tomato, sliced red onion and mayo.
Nutrition Facts : Calories 205 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)
From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.
Provided by NELady
Categories Low Cholesterol
Time 5m
Yield 5 Tablespoons, 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.
Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5
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- Make charmoula: Whisk together olive oil, cilantro, lemon juice, 1 tbsp. cumin, paprika, 1 tsp. salt, and pepper. Set aside. (See headnote.)
- In another small bowl, mix 1 tsp. ground cumin, ground coriander, ground cinnamon, 1 tsp. salt, and ground cloves. Cut rack of lamb into individual chops and coat with spice mixture. Cover and chill overnight.
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