Charmoula Recipes

CHERMOULA

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.

CHERMOULA

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.

SHRIMP CHARMOULA

Steps:

• Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool.
• Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes.
• Meanwhile, wash leek and pat dry.
• Add leek, garlic, and chile (if using) to shallots and cook, stirring frequently, until softened, 4 to 5 minutes. Add paprikas and turmeric and cook, stirring, 2 minutes. Remove from heat and stir in lemon zest and juice, honey, parsley, 1/2 teaspoon salt, and remaining 1/4 cup oil.
• Toss shrimp with sauce in a glass or ceramic bowl and marinate, covered and chilled, at least 8 hours. Season with salt and serve in sauce.
• What to drink:
• Cape Mentelle Margaret River Chardonnay '05

BLENDER CHERMOULA SAUCE

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

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.

MUSSELS CHARMOULA

Steps:

• For the chermoula sauce: Saute the garlic and onions in the olive oil in a saute pan on medium heat. Cook until they begin to caramelize, then add the butter, cilantro, tomatoes, red chiles, saffron, cumin and paprika. Cook for 5 minutes, stirring. Reduce the heat to low. Add the stock and cream, then cook, stirring occasionally, until reduced by half, about 30 minutes. Remove from the heat. Puree with an immersion blender. Set aside.
• For the mussels chermoula: In a medium pot over high heat, saute the shallots in the olive oil for about 1 minute. Add the mussels and stir for one minute. Cover with 2 cups chermoula sauce (save any remaining sauce for another use). Add the butter and sambal. Cover and continue to cook for 5 minutes. Adjust the seasoning. Place in a serving bowl, then top with the cilantro and serve with grilled bread slathered in harissa aioli.

CHARMOULA

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.