CHERMOULA
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
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.
NORTH AFRICAN (ALGERIAN) KEBDA M'CHERMOULA - LAMB LIVER!
This recipe is a for a traditional Algerian Chermoula made with liver. Kebda M'chermoula is very tasty and if you love liver then give this recipe a try. Very easy to make. Serve with basmati rice and a nice salad, mashed potato, fresh bread etc.
Provided by Um Safia
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the liver in pieces approximately 1" long and 1/2" wide. In a large frying pan fry in the olive oil over a medium heat until browned on all sides. Reduce the heat a little and cook for a further 5 minutes.
- Turn up the heat, add the cumin and garlic and lightly fry off.
- Liquidise the tomatoes and add to the pan, season well with salt and pepper. Add the water, mix well then cover and cook for approx 25 minutes on medium to high heat or until the sauce has thickened.
- Stir in half or the chopped coriander and sprinkle the rest on the top.
- Serve with basmati rice and salad, mashed potato or fresh bread etc.
Nutrition Facts : Calories 382.7, Fat 17.3, SaturatedFat 4.9, Cholesterol 742, Sodium 427.9, Carbohydrate 13.8, Fiber 2.1, Sugar 4.9, Protein 42.3
CHERMOULA DRESSING
Chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables. There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander. The consistency can be a smooth emulsion, coarsely chopped or in between. It can be used as marinade, relish, dressing, basic cooking sauce, or a dip.
Provided by An_Net
Categories African
Time 10m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Put everything except the oil in a food processor and blend until smooth.
- With the machine running, slowly pour in the oil.
- Transfer to a bowl, taste and adjust seasoning if necessary, then cover and refrigerate until required.
ALEXANDRIAN STYLE LIVER (KEBDA ESKANDARANI)
Make and share this Alexandrian Style Liver (Kebda Eskandarani) recipe from Food.com.
Provided by Nermine
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- chop up liver into small pieces.
- combine garlic , cumin powder , ground coriander,salt, chili powder and green chilis
- in a food processor until they form a paste.
- add the mixture to the liver and let it sit for 15 minutes.
- in a medium pan heat the oil and add the liver a little bit at a time
- add the lime juice and cook for 15 minutes.
Nutrition Facts : Calories 697.1, Fat 28.9, SaturatedFat 6.8, Cholesterol 1100, Sodium 1456.3, Carbohydrate 24.1, Fiber 1.5, Sugar 2.4, Protein 82.9
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- To make the chermoula, combine the cilantro, parsley, garlic, cumin, paprika, thyme, turmeric, lemon peel, oil, lemon juice, and pepper flakes in a food processor and process until smooth. Season to taste with salt and pepper.
- Pour three-quarters of the chermoula over the lamb and rub in. Cover and let marinate for up to 10 hours in the refrigerator. Store the remaining chermoula in the refrigerator (bring to room temperature before serving).
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- Cut the liver into cubes and lightly season with salt and pepper. Place on a hot frying pan with 1 tbsp of oil. Fry for 2-3 min on each side.
- In a medium pot heat up 2 tbsp of olive oil. Add garlic, caraway, paprika, cayenne pepper, tomato paste, salt and pepper, and a bit of water ( just so the spices won't start burning). Let it simmer for 5 min on medium/low heat.
- After 5 min add liver to the pot and pour in boiling water just to cover the meat. Let it cook on medium heat covered with a lid for 8-10 min. Add more water if you see the sauce is becoming too thick or the liver is not covered.
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4/5 (1)Total Time 4 hrs 30 minsServings 6
- Combine all Marinade ingredients in a 1-gallon ziplock plastic freezer bag. Set aside 1/4 cup of the marinade. Add lamb to marinade in bag. Gently massage bag until lamb is well coated in marinade. Seal bag, squeezing out excess air. Lay bag flat on a small rimmed baking sheet, and place in refrigerator. Chill 3 hours, turning bag once or twice.
- Preheat grill to medium-high (400°F to 450°F). Remove lamb from marinade; reserve marinade. Season chicken with salt and pepper to taste, if desired. Grill lamb, uncovered, on lightly oiled grill grates until a meat thermometer inserted in thickest portion registers 135°F, about 8 minutes per side, basting occasionally with reserved marinade from bag.
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