Chermoula
- Details
Afro-Vegan by Bryant Terry is the World Spice Cookbook Club selection for May. We are whipping up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create layers of flavor. It is used liberally in Algerian, Libyan, Moroccan and Tunisian cooking to flavor fish, seafood, meats and vegetables.
Chermoula
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped red onion
- 1 teaspoon coarse sea salt
- 3 large cloves garlic, minced
- 1 1/2 teaspoons cumin seeds, toasted and ground
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed orange juice
- 2 tablespoons water
- 1/4 teaspoon minced seeded habanero chile
- pinch of saffron threads, crumbled
- 1 1/2 cups packed minced cilantro
- 1/2 cup packed minced flat-leaf parsley
Instructions
- Warm the oil in a medium saute pan over medium-low heat.
- Add the onion and salt and saute until the onion is soft, 5 to 7 minutes.
- Add the garlic, cumin, paprika, black pepper, and cayenne and saute until fragrant, for 2-3 minutes.
- Add the lemon juice, orange juice, water, habanero, and saffron and mix until well combined.
- Stir in the cilantro and parsley.
- Taste and season with more salt if desired.
- Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.
Afro-Vegan: Farm-Fresh African, Caribbean & Southern Flavors Remixed is the May selection for the World Spice Cookbook Club. Afro-Vegan is currently available for purchase at our retail store and also online through the following sellers: Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org.
Reprinted with permission from Afro-Vegan by Bryant Terry, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Paige Green
Besar Shrimp Skewers
To celebrate the last gasp of summer, and the upcoming release of World Spice at Home, enjoy another sneak peek from the book! The combination of exotic spices on seafood served with pineapple will transport …
Sri Lankan Banh Mi
The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …
Get Your Sausage-Making on with Chorizo Bomb!
World Spice Merchant’s new Chorizo Bomb spice blend has been a favorite of our restaurant clients for years, so it was no surprise that it started flying off the shelves as soon as we started …
Saffron Penne With Sausage and Arugula
Thanks to its luxurious ingredients, this pasta is fancy and decadent enough for special occasions, but is simple enough to be thrown together quickly. Rather than an elaborate sauce, the pasta is dressed with cream …
Ancho Chili Beef Empanadas
Who doesn’t love food that you can hold in your hand? The beauty of empanadas is that the rich, buttery dough can be filled with almost anything – sweet or savory. Our Ancho Chili Powder is mild-medium …
Leave a Comment