charmoula

August 24, 2010

Charmoula

So what’s charmoula? I asked the same question. I found the recipe in Bonnie Stern’s Friday Night Dinners and, it sounded good, but I had never heard of it. Turns out wiki, of course, has the answer: “Chermoula or charmoula 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. Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron.” Bonnie Stern’s includes mayonnaise, for which I substituted veganaise. Tasty. It actually totally satisfied my longing for aioli which I do love but have put on the no-no list for obvious eggy reasons. We had it last night on the Moroccan Tagine and it was, naturally, the perfect compliment.

1 cup veganaise

2 cloves garlic, minced

1 tbsp lemon juice

1 tsp hot red pepper sauce

1/2 tsp ground cumin

1 tbsp paprika (preferably smoked)

2 tbsps finely chopped fresh cilantro

In a bowl, combine veganaise, garlic, lemon juice, hot pepper sauce, cumin, paprika, and cilantro.  Taste and adjust seasoning if necessary.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: