Best Charmoula Recipes

MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE

Steps:

• For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
• Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
• Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
• For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
• For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
• For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
• In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
• To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.

CLASSIC MOROCCAN CHARMOULA FOR FISH

Steps:

• Whisk ingredients together and marinate white fish fillets (orange roughy works well) for 30 minutes to an hour.
• Bake or grill fish; more sauce can be served with the fish (don't use sauce previously used to marinate raw fish; set some aside in advance).
• Charmoula can also be used to marinate chicken with good results!

HADDOCK IN CHARMOULA SAUCE

Steps:

• Prepare fish and vegetables:
• Preheat oven to 425°F.
• Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.
• Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until just tender, 6 to 8 minutes.
• Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.
• Make charmoula sauce:
• Purée all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.
• Bake fish and vegetables:
• Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.

ROASTED WHOLE FISH AND FENNEL WITH CRUSHED POTATOES, PERSERVED LEMON, AND CHARMOULA

Steps:

• Mix yogurt, chopped cilantro, and lime juice in small bowl. Season to taste with salt and pepper. Cover and chill.
• Cut 2-inch-long, 1/2-inch-deep slits into outside of both sides of fish, spacing 2 inches apart. Sprinkle fish inside and out with salt and pepper. Place parsley sprigs, thyme sprigs, fennel fronds, and lemon slices in fish cavity. Sprinkle top side of fish with chopped parsley and 1 1/2 teaspoons chopped thyme. Cover and chill at least 1 hour. Do ahead Lime yogurt and fish can be made 1 day ahead. Keep refrigerated.
• Preheat oven to 400°F. Stir fennel seeds in small dry skillet over medium heat until lightly toasted, about 2 minutes. Mix fennel wedges, 2 tablespoons olive oil, toasted fennel seeds, and 1 1/2 teaspoons chopped thyme on rimmed baking sheet; toss. Sprinkle with salt and pepper. Roast until fennel is tender and beginning to brown, stirring often, about 30 minutes. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until heated through, about 10 minutes.
• Place potatoes in large saucepan; fill with enough cold salted water to cover. Bring to boil. Reduce heat; simmer just until potatoes are tender, about 12 minutes. Drain, reserving 1/2 cup cooking liquid. Transfer potatoes to baking sheet and cool slightly. Using heel of hand, smash potatoes coarsely. Return potatoes to same saucepan. Add 3 tablespoons olive oil and preserved lemon. Do ahead Can be made 1 hour ahead. Let stand at room temperature.
• Preheat oven to 400°F. Drizzle 2 tablespoons olive oil over fish. Roast fish just until opaque in center, about 30 minutes. Let fish rest 5 minutes.
• Add 1/4 cup reserved potato cooking liquid to potato mixture; stir gently over medium heat until heated through, adding more cooking liquid by tablespoonfuls if mixture is dry, about 5 minutes. Season with salt and pepper.
• Using 2 large metal spatulas, transfer fish to platter. Arrange fennel and potato mixture around. Spoon some Charmoula , then some lime yogurt atop fish. Garnish with cilantro sprigs. Serve with remaining Charmoula and lime yogurt.

GRILLED SHRIMP WITH CHARMOULA

Steps:

• Peel and devein the shrimp, leaving tail fin intact. Place in large zipper bag.
• Combine all other ingredients in a bowl, whisking to blend. Pour 1/2 the marinade over the shrimp. Seal bag, and marinate, refrigerated, for 1-2 hours.
• Prepare grill or preheat broiler.
• Remove the shrimp from the marinade, discarding marinade, and thread on skewers. If planning to serve on the skewer, estimate 6 shrimp per serving. Using double skewers will make it easier to turn the shrimp. Grill or broil until done, turning once - approximately 3-4 minutes per side.
• Serve with reserved marinade as a sauce.

CALIFORNIA SEA BASS KABOBS WITH EGGPLANT, PEPPERS, AND CHARMOULA

Steps:

• Toast the cumin seeds in a small pan over medium-high heat about 2 minutes, until the seeds release their aroma.
• Using a mortar and pestle, pound the cumin, garlic, and a pinch of salt to a paste. Transfer to a medium bowl. Pound the cilantro and parsley in batches. As each batch of herbs is pounded to a paste, add it to the garlic mixture. Add the paprika and cayenne, and stir well. Put half the mixture in a large bowl or container for marinating the fish, and stir in 1/4 cup olive oil. Gently toss the fish with the herb purée, cover, and refrigerate at least 4 hours.
• Stir the remaining 1/2 cup plus 2 tablespoons olive oil into the remaining herb purée, and refrigerate.
• Light the grill about 30 to 40 minutes before cooking.
• Remove the fish from the refrigerator 30 minutes before cooking, to bring to room temperature. Skewer the chunks of fish, being careful that the pieces on each skewer are a similar thickness and not pressed together too tightly, so they will cook evenly.
• Take the reserved charmoula out of the refrigerator and stir in the rice wine vinegar, lemon juice, and 1/2 teaspoon salt. Taste for balance and seasoning.
• When the coals are broken down, red, and glowing, season the skewers of fish with salt and pepper. Grill the fish 3 to 4 minutes, rotating the skewers once, until you have nice color on the first side. Turn the fish over, and cook a few more minutes, until just cooked through. When it's done, the fish will begin to flake and separate a little; the center will still be slightly translucent. Remember, the fish will continue to cook a little more when you take it off the grill.
• Scatter the arugula on a platter. Arrange the marinated peppers and eggplant and all their juices on top. Place the fish kabobs on the peppers and eggplant, and smear some of the charmoula over each kabob. Serve the remaining charmoula on the side.
• Char the peppers on all sides on a medium-hot grill, or on the burners of a gas stove, or in the broiler, until all sides are just blackened (you want to char the skin of the peppers without burning the flesh underneath). Place the peppers in a large paper bag, close it tightly, and let them steam at least 15 minutes. (They sometimes leak, so put the closed bag on a plate.)
• Meanwhile, cut the stems from the eggplants and discard. Like many vegetables, eggplants vary widely in size and shape, so you'll need to use your judgement as you cut them. The goal is to achieve pieces that are roughly the same size, around 2 inches long and 1/4-inch thick, and that show off the natural curve of the eggplant. To begin, cut 1/4-inch slices lengthwise. (Do not cut the eggplant into circles.) If your eggplants are very small, you may be able to stop after this lengthwise slicing. If they're larger, you'll need to cut them again. Place them flat on your cutting board and slice in half across the diagonal. When you're satisfied with your slices, score them shallowly on both sides with a knife (make a cross-hatch of very shallow cuts to increase surface area), sprinkle each with 1/4 teaspoon salt, and let them sit 10 minutes. Use paper towels to blot the water that beads on their surfaces.
• Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil, and wait 1 minute. Carefully place some of the eggplant in the pan. (The eggplant shouldn't be crowded; do this in batches or in two large pans.) Drizzle another tablespoon or two of olive oil into the pan, and cook 3 to 4 minutes, until golden brown. If the pan is smoking or the eggplant starts to burn, turn the heat down. Turn the eggplant over, and cook another 2 to 3 minutes, on the second side, until tender and golden. Remove the eggplant to a platter or baking sheet lined with paper towels. Continue until all the eggplant is cooked.
• Open the bag of roasted peppers, and let them cool slightly. Peel each one carefully. Do not run them under water or you will lose all their delicious juices. Work over a strainer set in a bowl to catch the juices. Tear the peppers in half lengthwise, along their natural seam, and remove the seeds and membranes. Cut or tear the peppers into 1-inch-thick strips. Set them aside in the reserved juices.
• Wipe out the eggplant pan, and return it to the stove over high heat for 2 minutes. Add 2 tablespoons olive oil, and sauté the red onion and thyme about 2 minutes. Add the garlic, cook a few more minutes, and then add the peppers and their juices to the pan. Season with 1 teaspoon salt and a pinch of pepper, and cook 6 to 8 minutes, stirring often, until the peppers have caramelized slightly.
• Transfer the peppers and onions to a shallow nonaluminum dish. Add the two vinegars to the pan, and reduce by half over low heat. Turn off the heat, and swirl in 2 tablespoons olive oil. Use a rubber spatula to scrape the oil and vinegar over the peppers. Toss well to combine the flavors.
• Gently toss the eggplant and peppers together and taste for seasoning.
• The peppers and eggplant can be made the day before. Make the charmoula base and marinate the fish in the morning. Add the vinegar and lemon at the last minute.

ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS

Steps:

• For charmoula:
• Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.
• For lamb:
• Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
• Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
• Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
• Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.
• Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.

CHARMOULA

Steps:

• In a small, dry skillet, toast cumin and coriander seeds over medium heat, shaking the pan occasionally, until seeds are slightly toasted and fragrant, about 2 minutes. Immediately pour spices onto a cutting board or mortar to stop the cooking. Once cool, crack spices with the flat side of a knife or with a pestle.
• Place cumin seeds, coriander seeds, garlic and lemon juice in a food processor or blender, and pulse to combine. Add herbs and sweet paprika, and purée until smooth, stopping to scrape down the sides of the container when necessary. Add chile and, with the motor running, gradually drizzle in the olive oil. Stir in salt and preserved lemon, if using. Taste, and add more salt and lemon juice if needed.
• Use immediately or refrigerate in an airtight container for up to 1 week. Use as a marinade or sauce for fish, chicken, vegetables or meat, or as a dressing for roasted peppers and eggplant salads. Mix into yogurt as a dip for vegetables and meatballs, or spoon over hard-cooked eggs.

GRILLED CHARMOULA LAMB CHOPS

Steps:

• Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes.
• While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes.

SHRIMP CHARMOULA

Steps:

• Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool.
• Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes.
• Meanwhile, wash leek and pat dry.
• Add leek, garlic, and chile (if using) to shallots and cook, stirring frequently, until softened, 4 to 5 minutes. Add paprikas and turmeric and cook, stirring, 2 minutes. Remove from heat and stir in lemon zest and juice, honey, parsley, 1/2 teaspoon salt, and remaining 1/4 cup oil.
• Toss shrimp with sauce in a glass or ceramic bowl and marinate, covered and chilled, at least 8 hours. Season with salt and serve in sauce.
• What to drink:
• Cape Mentelle Margaret River Chardonnay '05

CHARMOULA CHICKEN

Steps:

• In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
• Drain fat from pan; fry onion, garlic, paprika, cumin, salt, pepper and cinnamon over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
• Sprinkle flour over onion mixture; cook, stirring, for 1 minute. Pour in stock and bring to boil, scraping up brown bits.
• Return chicken and any juices to skillet; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes.
• Add coriander, parsley and lemon juice.
• Make-ahead Option : Before adding the coriander, parsley, and lemon, let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.
• Slow Cooker Charmoula Chicken: Do not remove skin. After browning chicken, transfer to slow cooker. Continue with recipe, omitting flour and scraping stock mixture into slow cooker. Cover and cook on low for 4 hours.
• Skim off any fat. Whisk 1/3 cup (75 mL) water with 1/4 cup (50 mL) all-purpose flour and whisk into slow cooker; cover and cook on high for about 15 minutes or until thickened. Remove skin if desired. Stir in coriander, parsley and lemon.

WINE-POACHED CHICKEN WITH CHARMOULA

Steps:

• In a high-sided frying pan or braiser, combine the wine, cilantro, and peppercorns. Bring to a boil, reduce the heat, and simmer. Add the chicken and poach, turning once, about 12 to 15 minutes. Season to taste with salt and pepper. Remove to a cutting board to rest.
• Meanwhile, bring the stock to a boil. Add the couscous, stir, and bring to a second boil. Remove from the heat, cover, and let stand 5 minutes. Stir in the turmeric.
• Combine the charmoula ingredients in a small bowl. Cut the chicken breasts in half. Divide the couscous among 4 dinner plates and arrange chicken breasts on top. Serve each with 1/4 cup of the charmoula.

GRILLED SWORDFISH WITH MOROCCAN CHARMOULA

Steps:

• In a bowl combine cumin, coriander, paprika, cayenne pepper, garlic, salt, pepper and lemon juice. Whisk well. Add olive oil slowly. Add parsley and cilantro. Reserve 1/4 of charmoula. Add peppers, lemon, tomatoes and olives to remaining charmoula to make a relish. Place swordfish on sheet pan. Rub with salt, pepper and reserved charmoula. Grill swordfish on medium heat until just cooked through. Remove fish from heat and arrange on platter. Top with charmoula relish.

GRILLED LAMB CHOPS WITH CHARMOULA

Steps:

• Have the grill preheated to medium-high heat.
• In a small bowl combine the salt, cumin, paprika, and cayenne. Sprinkle half of the spice mixture over the chops and let sit at room temperature for 30 minutes.
• For the Charmoula: In a food processor or blender, add the remaining spice mixture, the onions, parsley, cilantro, garlic, olive oil, lemon zest and juice. Blend until smooth and season with salt and pepper, to taste. Set aside.
• Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, about 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula.

CHICKEN CHARMOULA

Steps:

• Dry-fry (temper) the cumin and coriander seeds for 30-60 seconds in a small frying pan over medium heat.
• Once the seeds smell toasty and begin to brown, immediately remove from the heat. Then pound them together using a pestle and mortar.
• Put the onion, garlic and chopped herbs in a food processor along with the toasted spices, ginger and paprika. Blitz until the mixture looks reasonably smooth.
• Scrape the mixture into a bowl and add the chopped olives and preserved lemon.
• Stir in a bit of olive oil to slacken the mixture further to a paste. Season to taste with cayenne, salt and pepper.
• Slash the chicken in several places to allow the flavours to penetrate.
• Slap the paste all over the chicken, pressing it into the slashes. Cover with plastic wrap and leave in the fridge for at least 2 hours, but overnight if you can.
• Remove the chicken from the fridge and leave to stand for about 30 minutes to allow it to come back to room temperature before cooking.
• Preheat the oven to 400°F
• Place the chicken in a roasting pan and roast for 30-35 minutes, or until the juices run clear when the meat is pierced to the centre with a fork.
• To make the yoghurt sauce, slacken the yoghurt with the milk, then stir in the remaining ingredients.

MOROCCAN FISH CHARMOULA

Steps:

• Blend the herbs together in a bowl with the garlic, onion, & olive oil until pasty. Stir in the vinegar, lemon juice & spices.
• Pour the charmoula over the fish you are using & sit in the refrigerator for at least 2 hours.
• Note: There should be enough charmoula to marinate 2 lbs of fish or seafood.
• Broil, bake, or grill the fish once done marinating.

MOROCCAN SALAD WITH CHARMOULA/CHERMOULA DRESSING

Steps:

• Saute vegetables in olive oil until tender.
• Add tempeh, paprika, and cumin and heat through.
• Add parsley and toss.
• Season with lemon juice, salt, and pepper.

MOROCCAN BREAD WITH CHARMOULA AND SPICED LAMB

Steps:

• Make lamb:
• Stir all ingredients in bowl to blend. Sprinkle with salt and pepper. Chill at least 2 hours and up to 1 day.
• Make dough:
• Pour 1 cup warm water into large bowl; sprinkle yeast over. Let stand until mixture is foamy, about 10 minutes. Mix in 1/4 cup oil and salt. Combine both flours in medium bowl. Stir enough flour mixture into yeast mixture 1/2 cup at a time to form slightly sticky dough. Knead on floured surface until smooth and elastic, about 10 minutes. Oil large bowl; add dough and turn to coat. Cover bowl with plastic wrap. Let stand in warm area until doubled in volume, about 1 hour.
• Meanwhile, heat 2 tablespoons oil in medium skillet over medium-high heat. Add lamb mixture; sauté until just cooked through, about 3 minutes. Transfer to plate.
• Make charmoula:
• Combine all ingredients in medium bowl. Season with salt and pepper. Set aside.
• Punch dough down. Divide into 4 equal pieces. Cover; let stand 10 minutes. Preheat oven to 450°F. Roll out each dough piece on floured surface to 7-inch square. Top each with 1/4 of charmoula, then 1/4 of lamb, pressing to adhere to dough. Oil 2 large baking sheets. Using large spatula, transfer breads to sheets.
• Bake breads until cooked through and brown on bottom, about 15 minutes. Serve warm.

GRILLED RIB EYE BROCHETTES WITH CHARMOULA

Steps:

• In a food processor, combine parsley with cilantro, garlic, cumin, coriander, paprika, cayenne, and saffron and pulse until herbs are finely chopped. Add lemon juice and olive oil; pulse to incorporate. Add salt.
• Scrape half the charmoula into a bowl and refrigerate. Scrape remaining charmoula into a large bowl with steak cubes; turn to coat. Let stand at room temperature 2 hours.
• Light a grill. Cut onion and red bell peppers into 1-1/2-inch pieces. Thread 3 chunks of rib eye each onto long skewers, adding a piece of onion and pepper between each piece of meat. Grill over high heat about 15 minutes, turning skewers occasionally, until meat and vegetables are lightly charred and meat is cooked medium-rare to medium. Serve with reserved charmoula.

CHARMOULA

Steps:

• Stir cumin in small skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar. Add garlic; pound with pestle until paste forms. Transfer to bowl. Mix in cilantro and next 4 ingredients. Stir in olive oil. Season with salt and pepper. Do ahead Can be made 2 days ahead. Cover; chill. Let stand at room temperature 1 hour before serving.