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
Down South Goat Biryani
From My Two Souths and Chef Asha Gomez, we get this stunning recipe for Down South Goat Biryani. With her love of Deep-South cooking as well as her southern Indian roots, this recipe is sure to …
Duck Confit Mole Tacos
Duck Confit Mole Tacos? Yes, really!! This dish brings together two epic indulgences- duck confit and mole, and the result is a decadent taco that is simply over the top. Both dishes are pretty labor …
The Day After: Turkey in Mole Olé Sauce
November 23rd. The morning after. As the food coma fades, we find ourselves fridge-gazing at the thought of any more mashed potatoes. The traditional flavors of the season have begun to seem dull and we …
Sweet Potato and Squash Parathas
If you love Indian food, you’re sure to love Summers Under The Tamarind Tree: Recipes and memories from Pakistan. We selected this wonderful cookbook as our April 2017 featured book partly because it showcases a full-flavored cuisine with …
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 …
Leave a Comment