Monday, August 4, 2008

The Many Roles of Chermoula





If you go and see a one-man show, what you get is hopefully a very talented actor pulling off many different roles seamlessly. Either that or a bad trip watching someone with multiple personality disorder, and then it isn't so seamless. Chermoula is a talented actor who can perform no matter what under any savory circumstance. I was first introduced to it via moroccan cuisine and very quickly requested an autograph, oops... I mean recipe. It's a sauce that is typical of Tunisia, Algeria, and Morocco. This great lemony, garlicky and mildly spicy condiment is easy to make. You can use it, and this is where its ability to morph comes in, as a marinade or sauce on chicken, lamb, fish, tofu, eggs, fresh mozzarella, and cooked vegetables. It makes an amazing salad dressing if you thin it out with orange juice. It provides a great dip for artichoke or sandwich spread when mixed with some mayonnaise. It is insanely good on any type of indian dhal. It would be great over pasta and any type of grain. So go ahead play the role of the director and decide for yourself how it should perform in your show, you're bound to win a culinary Emmy.


Chermoula: A Versatile Sauce (makes a little over 1 cup)

Using regular paprika is okay too, but I find that the smoke paprika adds a depth of flavor and aroma that is so worth it.

Process together in the food processor until you have a smooth sauce:

2 lemon juice + zest
4 garlic cloves
1/2 cup of parsley
1/2 cup of cilantro
1 teaspoon sweet smoked paprika
1/2 teaspoon of spicy smoked paprika
1 teaspoon of ground cumin
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
2 teaspoon of honey (or for vegan 1 teaspoon of agave nectar)
1/2 cup olive oil

Additional ingredients:
salt to taste
1 cup of coarsely chopped cilantro

Once you are done processing the mixture in the food processor, pour into a bowl and add chopped cilantro and salt to taste. The mixture will taste very lemony. Transfer to a jar and refrigerate for at least a couple hours. The flavors benefit from getting to know each other and result is delightful.

5 comments:

Kevin said...

That sauce sounds pretty tasty.

Nate-n-Annie said...

That's a really nice combination of flavors. I was thinking it would go great on grilled tofu.

vegeyum said...

I am on a bit of a parsley binge at the moment, having made Salsa Verde (Italian) and Stewed Parsley (Greek). I had forgotten about Chermola, but will certainly make this soon. Your recipe sounds delish.

Lore said...

Looks delicious and I can't wait to try it with some pasta!

Alexa said...

Kevin,
Thanks!

Nate-n-Annie,
Thanks for your visit.

Vegeyum,
Thanks. Your stewed parsley is on my list of must try out.

Lore,
Thanks! Hope you enjoy your pasta dish :-)

Related Posts with Thumbnails