Charmoula Mayonnaise Recipes

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CHARMOULA MAYONNAISE



Charmoula Mayonnaise image

From Bonnie Stern's Essentials of Home Cooking. This Moroccan flavoured mayonnaise is amazing on a grilled chicken sandwich or almost anything else.

Provided by Lille

Categories     Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1 tablespoon lemon juice
1/4 cup cilantro, chopped

Steps:

  • Combine all ingredients in a small bowl.
  • Enjoy as a condiment on chicken, shrimp, fish, as a dip for vegetables.

CHERMOULA MAYONNAISE



Chermoula Mayonnaise image

Make and share this Chermoula Mayonnaise recipe from Food.com.

Provided by gailanng

Categories     African

Time 5m

Yield 1 cup

Number Of Ingredients 9

1/2 cup chopped fresh cilantro leaves
4 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon cayenne (to taste) or 1/2 teaspoon harissa (to taste)
1 lemon, juiced
1 teaspoon kosher salt
6 tablespoons extra-virgin olive oil
1 cup mayonnaise

Steps:

  • Combine the cilantro, garlic, cumin, paprika, cayenne, lemon juice, salt, and olive oil in a blender and process until well blended. Put the mixture in a small bowl and fold in the mayonnaise. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 1686.3, Fat 160.7, SaturatedFat 22.8, Cholesterol 61.1, Sodium 3428.8, Carbohydrate 68.5, Fiber 3.4, Sugar 17.1, Protein 4.5

CHERMOULA (MOROCCAN MARINADE)



Chermoula (Moroccan Marinade) image

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

2 -3 garlic cloves, chopped
1 -2 teaspoon ground cumin
1 pinch saffron thread
4 tablespoons olive oil
1 lemon, juice of
1 small red chili pepper, seeded and chopped
1 teaspoon salt
1 bunch fresh cilantro, finely chopped

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.

CHARMOULA



Charmoula image

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

3/4 teaspoon cumin seeds
1/2 teaspoon coriander seeds
3 garlic cloves, peeled and smashed
1 1/2 tablespoons fresh lemon juice, plus more to taste
1 packed cup roughly chopped cilantro leaves and stems
1 packed cup roughly chopped parsley leaves and stems
1/2 packed cup roughly chopped mint leaves
1/2 teaspoon sweet paprika
1 red chile, such as Fresno, seeded and diced
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt (Diamond Crystal), more to taste
1 to 2 teaspoons minced preserved lemon (optional)

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.

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