So I opened my humongous picture file containing all those recipe which never made it to this blog and I found these easy to make, make ahead (I love that as you may already know) Moroccan salads..
But first of all, have you heard of chermoula? It's actually a sauce mixture widely used in the Moroccan cuisine.
Chermoula can be brushed over meat, offal, chicken, fish, vegetables (as in my today's post)...It can be used to enhance the taste of other stuffings going into Moroccan rolls, or stuffed fried pancakes..
Chermoula consists of spices (cumin, paprika, pepper, cayenne), garlic and herbs (coriander and parsley or one of them), lemon juice and a good olive oil.
|Courgette with chermoula (courgette can be diced instead)|
|Moroccan carrot salad with chermoula (you can dice the carrot for a finer presentation)|
|Moroccan cabbage salad with chermoula (also called Cabbage caviar)|
|Whole aubergines, drenched in chermoula marinade (it can be cut in wedges as well )|
Ingredients for a basic Chermoula
Recipe posted here
Makes approx 1 cup of chermoula paste
Prep: 15 min - no cooking required for chermoula paste
- 2 cups of coriander, chopped
- 1 cup of parsley, chopped
- 4 cloves garlic, pressed or chopped
- 2 tbsp paprika
- 1 tsp harissa, chili paste or cayenne (to taste)
- 1 tbsp cumin
- 1 tsp of ground pepper (optional)
- 1 tbsp salt
- 3 tablespoons extra vergin olive oil
- Juice of 1 good lemon
- ¼ of 1 Preserved lemon chopped (not used in today's recipes)
- A few spoons of water
The best chermoula needs to made in a pestle and mortar because it releases the oils in the herbs, but you may use a blender as a second alternative.
Mix all ingredients and make a loose paste. Serve in a jar for up to a week in the fridge.
Making the salads using chermoula is what the next post will all about..