Chermoula (Moroccan Marinade)
"I have piles of yellowed newsprint recipes that came from a box my mother had in storage. This is one that I would like to save. I have not tried it, but it sounds very interesting. "
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (835.2 g)
- Calories 1274.6
- Total Fat - 111.8 g
- Saturated Fat - 15.8 g
- Cholesterol - 3.1 mg
- Sodium - 4746.9 mg
- Total Carbohydrate - 73.1 g
- Dietary Fiber - 5.3 g
- Sugars - 53.1 g
- Protein - 4.9 g
- Calcium - 140.5 mg
- Iron - 6.2 mg
- Vitamin C - 70.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Toast cumin seeds in heavy skillet until fragrant.
Step 2
Add toasted cumin seeds and everything else except the oil and lemon slices into blender or food processor. Blend until a paste is formed.
Step 3
Transfer to a mixing bowl and mix in olive oil.
Step 4
Marinade the fish or chicken in the sauce for an hour at room temperature, while you are preparing your fire or grill.
Step 5
As the meat is grilling use the marinade as a baste (some people don't like to do this as raw meat was in the sauce if so take some out in the beginning to do this with.
Step 6
Before meat is done reheat marinade with lemon slices and when meat is cooked remove to platter and pour the warm marinade over the meat.
Tips
No special items needed.
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