Рецепт Chermoula Sauce
I swear I am just not up on all the new terminology used for sauces these days. I watch chopped, but sometimes I don’t even pay attention to what they are making or at least not what something is called. But the other day they mentioned Chermoula. Yes, Chermoula. I never heard of it and apparently it was popular in 2010. Here it is 2013 and I am just now hearing about this incredible concoction.
So what is Cermoula anway? According to Wikipedia, it is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.
Since I have been raving about my Ninja blender. I figured I would put it to the test on my Chermoula Sauce.
Chermoula Sauce
Author: Marlene Baird
Serves: 6 ounces
Ingredients
- bunch of cilantro, leaves and tender stems only, well washed
- 1 handful flat-leaf (Italian) parsley leaves
- 4 cloves garlic, roughly chopped
- 2 tablespoons smoked paprika
- 1 tablespoon cumin power
- 2 teaspoons grated fresh ginger
- ½ teaspoon chili flakes
- big pinch of saffron
- ½ teaspoon coriander seeds
- 3 tablespoons olive oil
- juice of 1 lemon or ½ of a preserved lemon, roughly chopped
- 1 teaspoon Kosher salt
Directions
Combine all ingredients in a powerful blender or food processor, Process until a thick, moderately rough sauce is formed.
PP Value
1 PP per Tablespoon
3.2.1753
After making this spicy sauce, I decided to make a turkey sandwich and use it as a spread.
The aromatic smells exuding from this sauce is oh-so-delicious.
It really added a new and unique twist to a rather simple and traditional sandwich.
I layered it with baby spinach leafs, and thinly sliced carrots for crunch.
One tablespoon is all you need, trust me.
So who cares if this was the “it” sauce of 2010. I loved it, and will make it again and again.
Thanks for stopping by and have a great day.
Marlene