Menu

Chermoula

  • Details
  • Related Items

Chermoula and Pom-Peach BBQsm

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

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

  1. Warm the oil in a medium saute pan over medium-low heat.
  2. Add the onion and salt and saute until the onion is soft, 5 to 7 minutes.
  3. Add the garlic, cumin, paprika, black pepper, and cayenne and saute until fragrant, for 2-3 minutes.
  4. Add the lemon juice, orange juice, water, habanero, and saffron and mix until well combined.
  5. Stir in the cilantro and parsley.
  6. Taste and season with more salt if desired.
  7. Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.
https://www.silkroaddiary.com/chermoula/

Afro-Vegan--book coversmAfro-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

 

 


 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Chile & Cumin Hanger Steak

The World Spice Cookbook Club is thrilled to be cooking from Brazilian Barbecue & Beyond at the upcoming June 3rd Meet & Eat. As with last June’s Meet & Eat, the club is returning to our …

Thackeray Ethiopian-Spiced Fried Chicken

A while back, we stopped for lunch at Thackeray and had a meal that totally blew us away. The lamb shawarma and Spanish prawn bowl were both fantastic, but the highlight for us was the Ethiopian-spiced fried …

Emerald City Potato Salad

Emerald City Potato Salad

Perfect for picnics, cookouts, or a lunch on the go, summer is the right time for Emerald City potato salad. This simple recipe adds fennel to a basic potato salad, and pairs it with Emerald …

Sheng Jian Baozi with Chile Oil

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 …

Chaat Masala Butter and Grilled Corn

One of the best things about summer is the abundance of fresh corn on the cob. I was excited to see the first of the season’s crop available at my local Farmer’s Markets and was …