CHERMOULA MARINADE RECIPE

Even though traditionally used to marinate fish, charmoula is delightful in dishes of all sorts. If lacking time to marinate, you may rub vegetables with charmoula and cook them right away. The flavors are strong enough that your dish will still taste amazing.

 

1 teaspoon paprika powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 taspoon sea salt
1/4 cup olive oil
Juice of 1/2 lemon
2 garlic cloves, minced
3 tablespoons finely chopped cilantro

 


Place all the ingrdients in a bowl. Stir to mix. Alternatively, process all the ingredients in a food processor until smooth.

Coat vegetables with the chermoula. Marinate for at least 1 to 2 hours before cooking.

 

Makes marinade for about 1 pound of produce.

GREEN HARISSA RECIPE

8 Serrano peppers, stems and seeds removed
1 medium bunch cilantro, thick stems removed
4 garlic cloves
½ cup olive oil
1 tablespoon white vinegar
1 teaspoon ground cumin
Salt

 


Process the peppers, cilantro, garlic, olive oil and vinegar in a food processor until very smooth. Add the cumin and salt, and pulse again a few times to combine.

 

Transfer to a jar and top with a thin film of olive oil. Close the jar tightly and refrigerate. It will keep for up to 6 weeks.

 

Makes about 1 cup.

green harissa recipe

SPICED YOGURT DIP

1 cup plain yogurt (or strained yogurt for a thicker consistency)

1 medium garlic clove, minced or pressed

1/2 teaspoon fresh thyme leaves or finely chopped mint leaves

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1/8 teaspoon chili powder

A pinch of cayenne pepper

Sea salt and freshly ground pepper, to taste

 


 

Combine all of the ingredients in a bowl. Stir them well to combine the flavors. Serve alongside vegetables, falafels or chips.

 
Makes 1 cup

HARISSA

Add harissa to stews, marinades and salad dressings. A little bit goes a long way in spicing up a dish. For a quick sauce, mix a few teaspoons into yogurt or mayonnaise.

1 (12 –oz) jar roasted red bell peppers, or two home-roasted peppers, peeled
6 fresh red chili peppers, stems and seeds removed
5 garlic cloves
1/2 cup olive oil
½ tablespoon red wine vinegar
Salt, to taste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/16 teaspoon smoked paprika


Process the roasted peppers, chili peppers, garlic, olive oil and vinegar in a food processor until smooth. Add the salt, cumin, coriander and smoked paprika and pulse again a few times to combine. Transfer to a jar and top with a thin layer of olive oil. Close the jar tightly and refrigerate. It will keep for up to 6 weeks.

Makes about 2 cups