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
Havanese Pork Loin (with White Rice)
Cuba is a vibrant, bold and colorful country that is full of life. Fascinated by its people and their endlessly delicious home-cooked cuisine, friends Dan Goldberg and Andrea Kuhn have been visiting this hypnotic country for …
Caribbean Spice Grilled Salsa
Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowly until the pale yellow becomes a rich gold and the sugars …
Advieh-Spiced Persian Meatballs
Lamb is the perfect pairing for our version of the signature Persian spice blend, Advieh, and this easy meatball recipe will have a flavor feast on your table in no time. You can serve them …
Holiday Pepper Biscotti
These crunchy treats were a clear favorite from our holiday baking sessions this year. Boasting festive pops of cranberry and pistachio, these little gems get an extra dose of pizzazz from our Holiday Pepper Blend …
Ranch Potato Salad
From Boston to the Carolinas, summer means barbeques, and barbeques mean potato salad! Mom’s recipe was full of mayo, hard-boiled eggs and bacon. It was delicious, yes, but we decided to give it an update. This version takes …
Leave a Comment