Sharmula – Morroccan Marinade

“Moroccan cooks, to cook thicker cuts of fish, use a kind of relish-marinade of finely sliced or torn herbs and spices called chermoulla, tchermila, chermoula, or charmoula, which are various transliterations for sharmula, derived from the word meaning “to tear lightly.” Some cooks gently heat the sharmula in a pan or liquefy everything in a blender. The marinade can also be used with chicken. The suggested amounts in parentheses are in case you decide to put everything in a food processor.”

Thank you to www.cliffordwright.com – a James Beard Awar-Winning Site!

Yield: Makes about 1 cup
Preparation Time: 1:15 hours

1/2 cup very finely chopped fresh coriander (cilantro) leaves (1 1/2 cups lightly-packed whole leaves)
1/2 cup very finely chopped fresh parsley leaves (1 1/2 cups lightly-packed whole leaves)
6 garlic cloves, peeled and very finely chopped
1 small onion, peeled and very finely chopped (1 whole small onion)
Juice of 1/2 lemon
6 to 8 tablespoons extra virgin olive oil, as needed
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground cumin seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon powdered saffron or a pinch of saffron threads, lightly toasted in an oven, and ground in a mortar
1 1/4 teaspoon salt

Mix all the ingredients together and refrigerate for 1 hour before using.


Advertisements

Leave a comment

Filed under Uncategorized

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