Chermoula RecipeOrigin: Morocco Period: Traditional |
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Chermoula is a traditional Moroccan dipping sauce that originally would have been made using a pestle and mortar. It is quite acceptable to use a food processor these days, but do not use a blender as this yields too fine a consistency. Ingredients:
1 bunch fresh coriander (cilantro) PreparationTrim the stems from the coriander then wash the remaining leaves and dry thoroughly. Drop these leaves into a food processor and pulse until they are finely chopped. 
Chermoula Preparation:Method:Peel the garlic cloves, then smash them with the flat of a large knife or cleaver. Work the salt into these (it will help to break them down in the food processor) and scoop them into the processor. Add the spices and the roasted pepper then pulse to blend them together. Note that this sauce should have a little texture to it, do not blend until completely smooth. Spoon the mixture into a bowl and stir in the lime juice and the olive oil. The resulting Chermoula is an excellent dipping sauce for grilled fish steaks or fillets. It can also be used as a mariande for either fish or chicken. |
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Other recipes with coriander and bell pepper as primary ingredients: Guinea Fowl Paella Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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