Best 4 Chermoula Sauce Recipes
In the vibrant culinary landscape of North Africa and the Middle East, Chermoula Sauce shines as a versatile and flavorful condiment. This aromatic sauce, with its vibrant green hue and tantalizing blend of herbs, spices, and citrus, is a staple in Moroccan cuisine, adding a burst of flavor to grilled meats, seafood, and vegetable dishes. Join us on a culinary journey as we delve into the world of Chermoula Sauce, exploring its rich history, diverse variations, and the secrets to creating this delectable sauce in your own kitchen. Discover the classic Moroccan Chermoula recipe, along with exciting variations like the Algerian Chermoula, Tunisian Chermoula, and the vibrant Israeli Green Chermoula.
**Classic Moroccan Chermoula**: Embark on a culinary adventure with the original Moroccan Chermoula recipe, a harmonious blend of fresh cilantro, parsley, and mint, complemented by the warmth of cumin, paprika, and garlic. This versatile sauce adds a vibrant touch to grilled meats and fish, and can also be used as a marinade, infusing your dishes with an explosion of flavors.
**Algerian Chermoula**: Experience the Algerian twist on Chermoula Sauce, where tomatoes take center stage, adding a rich and tangy dimension to the mix. This variation is perfect for those who love a slightly spicy kick, as the addition of cayenne pepper brings a subtle heat that lingers on the palate.
**Tunisian Chermoula**: Discover the unique Tunisian take on Chermoula, where fiery harissa paste adds a bold and spicy punch. This fiery sauce is a match made in heaven for grilled meats and roasted vegetables, leaving a lasting impression with its intense flavor profile.
**Israeli Green Chermoula**: Explore the vibrant Israeli Green Chermoula, a refreshing and herbaceous sauce made with a blend of cilantro, parsley, and mint, along with the zesty tang of lemon and the subtle warmth of cumin. This vibrant sauce is a perfect accompaniment to grilled fish, roasted chicken, and fresh salads, adding a burst of freshness and flavor.
BLENDER CHERMOULA SAUCE
Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.
Categories Sauce Herb Parsley Cilantro Mint Coriander Cumin Lemon Juice Paprika Flaming Hot Summer Sauce Secrets
Yield Makes about 1 cup
Number Of Ingredients 12
Steps:
- Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
- Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
- Add cilantro, parsley, and mint; process until well combined but slightly textured.
- Do Ahead
- Sauce can be made 3 days ahead; chill in an airtight container.
CHERMOULA SAUCE
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
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.
SHRIMP PHYLLO PURSES WITH TOMATO CHERMOULA SAUCE
Categories Shellfish Tomato Appetizer Bake Lunch Seafood Shrimp Winter Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in heavy large skillet over medium heat. Add green onions, garlic, cumin, and paprika and sauté until onions begin to soften, about 3 minutes. Add shrimp and sauté until cooked through, about 3 minutes. Remove from heat. Stir in minced bean threads, cilantro, parsley, and lemon juice. Season filling with salt and pepper. Set aside.
- Lightly butter large baking sheet. Stack phyllo sheets on work surface. Cut sheets in half crosswise to form eighteen 13x81/2-inch rectangles. Stack all rectangles. Using 8-inch-diameter plate as guide, trace circle atop phyllo stack. Cut all phyllo sheets, forming eighteen 8-inch-diameter rounds. Cover rounds with damp paper towel to prevent drying. Place 1 phyllo round on work surface; brush with melted butter. Top with second phyllo round; brush with melted butter. Top with third phyllo round; brush with melted butter. Sprinkle with 1 teaspoon breadcrumbs. Place 1/16 of filling in center of phyllo. Enclose filling by gathering phyllo and carefully twisting top to form purse. Transfer phyllo purse to prepared baking sheet. Repeat with remaining phyllo rounds, melted butter, breadcrumbs, and filling, forming 6 phyllo purses total. Brush phyllo purses with butter. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Bake phyllo purses until golden and heated through, about 12 minutes. Carefully tie 1 chive around twisted section of each phyllo purse, forming knot. Transfer 1 phyllo purse to each of 6 plates. Spoon some Tomato Chermoula Sauce around each phyllo purse and serve.
- Bean thread noodles (clear dried noodles, also known as cellophane or transparent noodles) are sold at Asian markets and in the Asian foods section of some supermarkets.
TOMATO CHERMOULA SAUCE
Categories Condiment/Spread Sauce Tomato Sauté Vegetarian Quick & Easy Spice Vegan Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Heat oil in medium saucepan over medium heat. Add garlic, cumin, and paprika and sauté until garlic is golden, about 2 minutes. Add tomatoes, cilantro, and parsley. Cook until tomatoes are juicy, stirring occasionally, about 8 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently.)
Tips:
- Fresh herbs are essential for a flavorful chermoula sauce. If you can't find fresh cilantro or parsley, you can substitute dried herbs, but the flavor will be less vibrant.
- Use a good quality olive oil. This will make a big difference in the taste of the sauce.
- Don't be afraid to adjust the ingredients to your own taste. If you like it spicy, add more harissa or chili powder. If you want it more tangy, add more lemon juice.
- Chermoula sauce can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for busy weeknights.
Conclusion:
Chermoula sauce is a versatile and flavorful sauce that can be used on a variety of dishes. It's perfect for grilled or roasted meats, fish, and vegetables. It can also be used as a marinade or dipping sauce. If you're looking for a new way to add flavor to your meals, chermoula sauce is a great option.
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