Best 3 Sharmoula North African Salad Recipes

Embark on a culinary journey to North Africa with the vibrant and aromatic Sharmoula, a versatile condiment and salad dressing that captures the essence of the region's rich culinary heritage. This flavorful blend of herbs, spices, and citrus is a staple in North African cuisine, adding a burst of freshness and depth to various dishes.

From the smoky-sweet charm of Moroccan Sharmoula, perfect for marinating grilled meats and vegetables, to the tangy Tunisian Sharmoula that elevates seafood and salads, this collection of recipes offers a diverse exploration of this North African treasure. Discover the versatility of Sharmoula as a zesty marinade for succulent chicken, a fragrant dressing for a refreshing North African salad, or as a flavorful sauce to accompany grilled fish.

Here are our top 3 tried and tested recipes!

SHARMOULA, NORTH AFRICAN SALAD RECIPE - (4/5)

Sharmoula, North African Salad Recipe - (4/5) image

Provided by á-75590

Number Of Ingredients 17

Ingredients

Salad ingredients:
2 red bell peppers, cored, deseeded, and medium dice
2 green bell peppers, cored, deseeded, and medium dice
2 tomatoes, deseeded and medium dice
1/2 medium red onion, diced
1/2 jalapeño, finely diced
1 cucumber, peeled and diced
1 handful of parsley, rough chopped
Dressing ingredients:
2 parts olive oil
1 part red wine vinegar
1 lemon, juiced
2 garlic cloves, minced
Dash of cumin
Dash of paprika
Salt
Pepper

Steps:

Place salad ingredients in large bowl and gently toss. For the dressing, mix first 6 dressing ingredients until emulsified. Salt and pepper to taste. When you are ready to serve, dress the salad. You can dress the entire salad or dress each serving to your liking. Enjoy! Sharmoula salad and dressing can be prepared one day in advance. Keep salad and dressing covered and chilled, can last in the fridge for up to 3 days.

MOROCCAN SKIRT STEAK SALAD WITH CHERMOULA

Moroccan Skirt Steak Salad With Chermoula image

Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.

Categories Steak Salad Sauce Cilantro Parsley Cucumber Arugula Pomegranate Feta Dinner Flaming Hot Summer Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 16

Ingredients

For the skirt steak:
1 pound skirt steak, sliced crosswise into 5-6-inch-long pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Blender Chermoula Sauce
Vegetable oil (for grill)
For the salad:
2 medium carrots, shaved into long thin ribbons
2 small Persian cucumbers, thinly sliced into rounds
6 cups baby arugula
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided
1/2 cup Blender Chermoula Sauce, divided
1/4 cup crumbled feta
1/4 cup pomegranate seeds

Steps:

Marinate and grill the steak:
Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Assemble the salad:
Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
Do Ahead
Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

CHERMOULA

Chermoula image

Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

Provided by Leggy Peggy

Categories Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1 bunch fresh cilantro or 1 bunch flat leaf parsley
3 garlic cloves, peeled and bruised
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon paprika, ground
1 small red chili pepper, seeded (or 1 teaspoon of chili sauce)
1/2 teaspoon sea salt
1 lemon, juice of
1/4 cup olive oil

Steps:

Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
Chermoula will keep several days in the fridge.

Tips:

Fresh ingredients: Use the freshest vegetables, herbs, and spices you can find for the best flavor.
Don't be afraid to experiment: There are many different ways to make sharmoula salad, so feel free to adjust the ingredients to your liking. You can add more or less of any ingredient, or substitute different vegetables.
Make it ahead of time: Sharmoula salad can be made up to 24 hours in advance, so it's a great option for potlucks or picnics.
Serve it with a variety of accompaniments: Sharmoula salad can be served on its own or with a variety of accompaniments, such as grilled meats, fish, or vegetables.

Conclusion:

Sharmoula salad is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It's packed with fresh vegetables, herbs, and spices, and it's a great way to get your daily dose of vitamins and minerals. If you're looking for a healthy and refreshing salad recipe, sharmoula salad is a great option.