[cape chef]

I'm looking for 3 or 4 recipes for charmoula to see if there is a consistency of ingredients accross the board.

Also, what are you using it for?
TIA

My recipe is
2 cloves of garlic, finely chopped
1 teaspoon ground cumin (I dry toast mine)
1 teaspoon mild paprika
a pinch of cayenne, or hot paprika
1 cup chopped flat leaf parsely
1 cup chopped cilantro
3 tablespoons fresh lemon juice
zest of one lemon
1/2 cup exoo
S&P to taste.

Combine all ingredients and let infuse for at least one hour, I don't use a blender for this because I love the colors and texture of it done by hand.

 

[pattycake]

Pardon me, I'm new here! but, what is exoo? I'm not familiar with the term...
thank you!

 

[cape chef]

Welcome pattycake!!

XVOO and EVOO

EXTRA VIRGIN OLIVE OIL

I have to stop doing that, your not the first to ask me about it

 

[kokopuffs]

And its application?

 

[pattycake]

Thanks! sometimes I feel pretty clueless! Sounds tasty, is it a rub or marinade?
pat:lips:

 

[cape chef]

Hi Pattycake,

It's a Moroccon blend used with many types of tagra (a variation of tagine) the Tagra is the vessel in which the items are cooked.

as is the tagine, both are beautiful pottery made in Tangier, Tetuan and Chaouen.
cc

 

[suzanne]

I have made 2 different versions at work, both made in a food processor:

Charmoula #1:

Blend together in the food processor:

1 roasted serrano chile
2/3 cup chopped cilantro
4 cloves garlic, crushed
1 tsp ground cumin
1 tsp sweet paprika
1/2 tsp chili powder (standard blend)
6 Tablespoons peanut oil or olive/canola blend
Juice of 1 lemon

Fold in:

1/2 tsp chopped preserved lemon
salt to taste

Charmoula #2 (large quantity):

Process in food processor until finely chopped:

1.024# peeled fresh ginger
0.500# peeled garlic cloves
0.450# cilantro, mostly leaves
0.450# parsley, mostly leaves, preferably Italian flat-leaf

Add to food processor:

1 cup olive oil

Process until mixture looks like pesto. Transfer to a clean container and stir in:

2 1/2 cups olive oil
0.046# ground cumin
0.020# cayenne

(Sorry about the measurements; that's because of the electronic scales we used. )

 

[chefjohnpaul]

These are a couple of ones I've used. Great as a base for a Middle Eastern vinaigrette also.

* Exported from MasterCook II *

Chermoula

Recipe By : Chef Vic Johancen
Serving Size : 1 Preparation Time :0:15
Categories : Condiments,Chutneys & Salsas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon coriander seed -- ground
12 each black peppercorns -- ground
1/4 teaspoon red pepper flakes -- crushed
1 pinch saffron threads
kosher salt -- to taste
1 teaspoon paprika
1 cup onion -- minced
1/3 cup parsley -- minced
2 each lemon zest
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons cilantro -- minced
1 teaspoon garlic -- minced
1 tablespoon white wine
2 ounces tomato concasse' -- optional

On low heat in sauce pan toast saffron until fragrant and then
deglaze with white wine, remove from heat, add lemon juice. Reserve. Grind spices and mix together. Mix with rest of ingrediants
and season to taste.

Fantastic baked over fish or as a Mid-Eastern salsa on grills!

- - - - - - - - - - - - - - - - - -


* Exported from MasterCook II *

Chermoula

Recipe By :
Serving Size : 1 Preparation Time :0:10
Categories : Condiments,Chutneys & Salsas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups cilantro -- washed, chopped
2 1/2 cups parsley -- washed, chopped
30 each cloves garlic -- peeled
5 tablespoons paprika -- ground
2 tablespoons cumin -- ground
1 teaspoon cayenne pepper -- ground
kosher salt -- to taste
2 1/2 cups lemon juice
1 cup olive oil

Bloom spices in moderately heated olive oil. Remove from heat.
Puree' rest of ingredients together in blender, whisk into the warm
spiced oil mixture. Cool.

Excellent on grills or as a Middle Eastern salsa!

- - - - - - - - - - - - - - - - - -

 

[petalsandcoco]

I was researching “Chermoula” for a  fish recipe and came across this thread.

The recipe I am using is the following:

4 garlic cloves (grounded half)

3 tsp cumin seeds (grounded half)

4 coriander seeds (grounded half)

2 tbsp pimenton dulce ( sweet smoked paprika)

1 tsp cayenne

3 ½ oz red wine vinegar ( about 100 ml)

½ cup fresh coriander (finely cut)

1/3 cup fresh parsley (finely cut)

freshly squeezed lemon ( I use 4 lemons)

1/3 evoo

S & P

Some like to ground up all or none (depending the dish)  , I have put this in a container to stand for awhile

 

[french fries]

I usually add mint to my charmoula, which I didn't see listed in any of the recipes here.

I make salmon tournedos (salmon steak with the "legs" folded together and tied to have a nice round steak), slather with charmoula on both sides and grill over low heat. Serve with more charmoula. Very refreshing summer taste, especially if you use mint, which I recommend!