Chermoula Sauce Recipes

CHERMOULA SAUCE

Chermoula Sauce image

The recipe for this sauce, seen here with Indian spiced lamb wraps, is courtesy of acclaimed actress Ellen Burstyn.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 9

Ingredients

1/2 teaspoon salt
2 cloves garlic, chopped
1 teaspoon paprika
1/2 teaspoon freshly ground cumin seeds
Cayenne or dried red pepper (optional)
2 tablespoons very finely chopped fresh cilantro
2 tablespoons very finely chopped fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
Juice of 1 lemon

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.

CHERMOULA

Chermoula image

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

Ingredients

1 bunch fresh cilantro or 1 bunch flat leaf parsley
3 garlic cloves, peeled and bruised
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon paprika, ground
1 small red chili pepper, seeded (or 1 teaspoon of chili sauce)
1/2 teaspoon sea salt
1 lemon, juice of
1/4 cup olive oil

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.

CHERMOULA

Chermoula image

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

Ingredients

2 cups cilantro leaves (2 large bunches)
1 1/2 cups parsley leaves (1 large bunch)
3 to 4 garlic cloves (to taste), halved, green shoots removed
1/2 to 3/4 teaspoon salt (to taste)
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon sweet paprika
1/2 teaspoon coriander seeds, lightly toasted and ground
1/8 teaspoon cayenne (more to taste)
1/3 to 1/2 cup extra virgin olive oil, to taste
1/4 cup freshly squeezed lemon juice

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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