Blender Chermoula Sauce Recipes

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CHERMOULA SAUCE



Chermoula Sauce image

The recipe for this sauce, seen here with Indian spiced lamb wraps, is courtesy of acclaimed actress Ellen Burstyn.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 9

1/2 teaspoon salt
2 cloves garlic, chopped
1 teaspoon paprika
1/2 teaspoon freshly ground cumin seeds
Cayenne or dried red pepper (optional)
2 tablespoons very finely chopped fresh cilantro
2 tablespoons very finely chopped fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
Juice of 1 lemon

Steps:

  • Place salt, garlic, paprika, cumin seeds, and cayenne or dried red pepper, if using, in a mortar and grind together using a pestle. Transfer mixture to a small bowl and stir in cilantro, parsley, oil, and lemon juice. Use immediately or store in an airtight container, refrigerated, up to 1 day.

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Top Asked Questions

How do you make chermoula sauce?
To make the basic Chermoula sauce: place cilantro, parsley, garlic, salt and olive oil in a food processor and process until fine paste forms. Pour in a clean jar and cover with a film of olive oil and refrigerate until ready to use. To make the red Chermoula sauce: start with the basic Chermoula paste then add paprika, chili flakes and turmeric.
What is chermoula made of?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Chermoula is a thick marinade for fish, and the foundation of many Moroccan and North African fish dishes, such as fried sardines stuffed with chermoula and a fish tagine called mqualli made of layered potatoes, tomatoes, fish, and peppers.
What to do with chermoula?
Uses for Chermoula 1 Serve it with meats 2 Spoon it over roasted veggies 3 Mix it with mayonnaise for dressing 4 Mix it with yogurt for a dip 5 Top avocado toast with a smattering of it 6 Add to sandwiches as a spread, especially grilled ones 7 Stir a spoonful into cooked grains, soup, or stew
What does chermoula taste like?
Preserved lemons give chermoula a unique flavor profile—mildly tart with an intensely deep lemon flavor. The taste is akin to the squeeze of a lemon peel, strong in citrus aroma without being as sour as their fresh counterpart. They’re worth a try, and make for a wonderful addition to stews, baked cheese en croute, salad dressings or salsa.

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