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
GREEN CHILE CHARMOULA
Let's put it this way: If you like salsa verde, you'll love charmoula, its spiced cousin. Try it with our Grilled Brined Vegetables.
Provided by Chris Morocco
Yield Makes about 3/4 cup
Number Of Ingredients 9
Steps:
- Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
- Prepare a grill for medium-high heat. Grill scallions and chiles, turning occasionally with tongs, until lightly charred and blistered in spots but crisp-tender, about 2 minutes for scallions and about 5 minutes for chiles. Transfer to a cutting board. Let cool slightly, then chop and place in a small bowl. Add basil, cilantro, oil, and ground spices to scallions and chiles and mix well; season with salt and pepper.
- Charmoula can be made 1 day ahead. Cover and chill.
CHARMOULA
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
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.
GREEN CHARMOULA
Spread this punchy chile-herb sauce on grilled flatbread or drizzle it over grilled seafood.
Provided by Chad Robertson
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Pulse first 6 ingredients in a blender or food processor until a coarse purée forms. Season to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill. Let come to room temperature before using.
GREEN ONION GARLIC NAAN BREAD
I am going to show you how to make naan Chef John-style-when I want it fast and I don't want to use yeast and wait for a dough to rise but I also want it just as good as if I did. While I originally tried this method to save time, it produces what might be my favorite style of naan. It really is incredible whether you use garlic and green onions, or not. As naan are made, they must be stacked and wrapped in a kitchen towel to keep them soft and supple.
Provided by Chef John
Categories Indian Bread
Time 38m
Yield 6
Number Of Ingredients 7
Steps:
- Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
- Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
- Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
- Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
- Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
- Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
- Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
- When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 52.8 g, Cholesterol 10.3 mg, Fat 4.9 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 2.6 g, Sodium 367.6 mg
More about "green charmoula recipes"
GREEN CHILE CHARMOULA RECIPE | BON APPéTIT
From bonappetit.com
Servings 0.75Estimated Reading Time 1 minAuthor Chris Morocco
- Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
- Prepare a grill for medium-high heat. Grill scallions and chiles, turning occasionally with tongs, until lightly charred and blistered in spots but crisp-tender, about 2 minutes for scallions and about 5 minutes for chiles. Transfer to a cutting board. Let cool slightly, then chop and place in a small bowl. Add basil, cilantro, oil, and ground spices to scallions and chiles and mix well; season with salt and pepper.
GREEN CHERMOULA RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 1Total Time 30 minsCategory Side Dish
- If you need to add a splash more oil to keep the machine running, add a little at a time so it doesn't go too runny.
GREEN BEANS AND CARROTS IN CHARMOULA SAUCE - RECIPE
From finecooking.com
TASTE OF MAROC - MOROCCAN FOOD, CULTURE, LIFESTYLE AND …
From tasteofmaroc.com
CHERMOULA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY AUTHENTIC CHERMOULA RECIPE | FEASTING AT HOME
From feastingathome.com
CHERMOULA - A TRADITIONAL MOROCCAN RECIPE | GREEDY …
From greedygourmet.com
5-MINUTE CHERMOULA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (3)Category CondimentCuisine Moroccan, North AfricanCalories 94 per serving
GREEN CHILE CHARMOULA | RECIPE | BASIL RECIPES, COOKING, RECIPES
From pinterest.com
GREEN CHARMOULA | RECIPE | RECIPES, PASTA SIDE DISHES, GRILLED …
From pinterest.com
CHERMOULA RECIPE | BON APPéTIT
From bonappetit.com
GREEN CHERMOULA SAUCE RECIPE | RECIPE | CHERMOULA SAUCE, SAUCE …
From pinterest.ca
GREEN CHILE CHARMOULA | RECIPE | FRESH HERB RECIPES, HERB RECIPES ...
From pinterest.com
GREEN CHARMOULA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GREEN CHARMOULA SAUCE - MILL CITY FARMERS MARKET
From millcityfarmersmarket.org
GREEN CHARMOULA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHERMOULA LAMB RIBS FATTEH RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
You'll also love