Chermoula

In a Moroccan kitchen there are some essential ingredients and equipment just like there are in any kitchen. One of the main things you must have are the ingredients which go towards making chermoula.

If you’ve been following the blog, or my recipes you will notice a bit of a trend especially since the 1st of August which marked the start of Ramadan & the start of Moroccan month in our house. The trend being mainly Moroccan inspired cooking. As part of that you need a recipe for Chermoula.

It’s a bit like Pesto but perhaps more versatile in that it can be added to almost any savoury dish from Fish to Carrots. We will quite often marinate chicken thigh fillets, wings, drumettes or spareribs in chermoula before barbequing.Lamb fillets, steaks or chops & rump steak for kebabs. You can also put chermoula on sardines, all over a whole snapper or any white fish before either barbecuing or pan frying.

Add a teaspoon or two to boiled carrots with some olives and you have a classic Moroccan salad. You could also use it as a dressing for roasting vegies or a vegetable tajine.

This quantity will make a fairly considerable amount and it can be kept in a glass jar covered with olive oil for at least a month.

You will need:

1 bunch of flat leaf parsley

1 bunch of coriander (Cilantro)

4 large cloves of garlic, crushed

2 Tbsp ground cumin

2 Tbsp Paprika (smokey is great too)

Juice & zest of 1 large lemon

Good pinch of Sea Salt & 4 grinds of black pepper

1/2 – 1 Cup of extra virgin olive oil

You can process this in a food processor if you wish, but it’s not essential.

Fill your sink with cold water and thoroughly rinse the parsley & coriander to ensure all the dirt & grit has been removed – this is particularly important with the coriander. Drain and dry lightly with a tea towel. Place on a chopping board and chop until fairly fine. Set aside in a large mixing bowl.

Add the all the other ingredients and mix well to combine, depending on how large your bunches of herbs are will depend on how much oil you need, you don’t want it to be drowning in oil, but you need it to look wet. Check the taste, you want the lemon/olive oil ratio to be similar to a salad dressing and be able to taste all the other spices as well.

Store in a glass jar and cover with olive oil. Place in the fridge and use as required. Generally speaking I would cook about 500g of protein for a meal and therefore use about 2-3 large spoons of this chermoula mix as a marinade.

 

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