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Spice: Chermoula
Published: Friday, 09.01. 2009 - 21:07:22 By: miro |
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The increasing popularity of Moroccan food has made chermoula a regular feature on many restaurant menus. Regarded by.many as being more user-friendly than some of the hotter spice blends, chermoula is a clever combination of robust flavors such as cumin, Spanish paprika and turmeric balanced by the freshness of onion, parsley and coriander leaves with hints of garlic and cayenne pepper. Chermoula is often made with fresh herbs (garlic and onion forming the bulk) like a salsa, which is then lightly spiced and applied as a dressing or used to marinade fish and chicken before lightly cooking.
Marinate meat or firm fish like tuna in chermoula for 20-30 minutes before pan-frying, grilling or barbequing. Chermoula also goes nicely with lamb.
Ingredients:
1/2 an onion, finely chopped
1 tsp fresh coriander leaves
2 tsp of chopped fresh parsley
1 clove of garlic, crushed
3 tsp ground cumin seed
2 tsp mild paprika
1 tsp turmeric
1 pinch each of cayenne pepper, black pepper and salt
Preparation:
Combine ingredients and use immediately.
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