Homemade Chermoula

We used to always have a selection of ready made spice mixes in our pantry and chermoula - a popular North African marinade was a big favourite at that time. These products though convenient and quite inoffensive, they do lack freshness which is especially important for something like chermoula. It is easy to make your own chermoula at home and the result is a very rewarding one. 

There are many different versions of chermoula around and this is one that I obtained from a shopkeeper at my local Middle Eastern shop.

ingredients;

1/3 cup of chopped coriander leaves

1/3 cup of chopped parsley leaves

4 garlic cloves

3 shallots

2 tsp of cumin powder

1 tsp of coriander powder

1 tsp of chili powder

1 tsp of smoked paprika

1/4 cup of olive oil

juice from half a lemon

salt and pepper to taste

Method;

Place all ingredients in a food processor and roughly chop and blend until you get a medium course paste. Alternatively this can be done using a mortar and pestle.

Lamb Kebabs And Warm Beetroot Salad With Spiced Yoghurt Sauce

As promised a post on one of our recent meals using the colourful warm beetroot and cumin salad as a side dish - It paired wonderfully with the delicious smokey lamb kebabs, with a little spiced yoghurt sauce on the side and we are talking about a very memorable meal indeed.

This is a very good example on how one can prepare an impressive looking dish without spending too much money and time. It is colourful and very inviting, all you need are some very basic everyday ingredients.

We are expecting hot weather ahead for the coming days; if you are panning to fire up the bbq and want something a little different, this might be the answer for you. 

serves 4 as a one dish meal
you'll need;
1kg of minced lamb or beef
1 onion, finely chopped
3 tbs of chopped parsley
2 tsp cayenne pepper
2 tsp cumin powder
1 tbs smoked paprika
salt and pepper to taste
lemon wedges to serve
warm beetroot and cumin salad to serve

for the spiced yoghurt sauce;
300ml of Greek yoghurt
2 tbs of olive oil
1 tsp of cumin powder
juice from half a lemon
salt and pepper to taste

Place mince, onion, parsley, spices and seasonings in a large bowl and mix well. 

With wet hands form mixture into sausage shape, you should get about 16 - 18 pieces. This can be prepared beforehand, just chill until needed.

Cook kebabs on a wedge skillet or on the bbq until just cooked. They should be a little charred but still juicy and moist. Always undercook the kebabs just the little as they will continue to cook further during the resting time.

While the kebabs are on the grill prepare the yoghurt sauce by mixing everything in a bowl, check for seasonings.

Serve kebabs with warm beetroot salad, yoghurt sauce and some lemon wedges.

Warm Beetroot And Cumin Salad

This is a quick and easy recipe using one of the most underrated vegetables around. It puzzles me how such delicious and versatile vegetable is hated by so many. Fortunately there are also many like me who simply can't get enough it. 

A little spice makes a difference to any dish and such is the case here with this stunning looking salad. The warmth fragrant cumin pairs perfectly with the tender earthy beetroot, making it a perfect side dish to go with any grilled meat or fish. I served this as a side with lamb kebabs and spiced yoghurt sauce.

P.S always wear kitchen gloves to avoid staining your hands.

recipe adapted from The Food Of Morocco A Journey For Food Lovers
serve 4 as a side dish
you'll need;
6 beetroots, boiled till tender, peeled and cut into wedges
80 ml of olive oil
1 tbs of red wine vinegar
1/2 teaspoon of cumin
1 red onion, peeled and sliced
2 tbs of chopped coriander leaves
salt and pepper to taste

Boil beetroot with plenty of salted water until tender (~1 hour). Replenish pot with hot water if it evaporate during cooking. Drain and when they are cool enough to handle, peel and cut into wedges. 

Mix olive oil, red wine vinegar and cumin in a swallow bowl and mix well.

Place beetroot, onion and coriander in the bowl and mix well, season with salt and pepper.

This stunning side dish goes perfectly with kebabs, grilled meat or fish.

Moroccan Spiced Grilled Chicken (Djej Mechoui)

Just one more sleep before our big move; I can't begin to tell you how relieved I am with everything packed and the rain has finally stopped after raining non stop for a week. I haven't been cooking much but I did manage to find this dish that I cooked a while back. This is a very simple and delicious chicken dish that is also perfect for a summer bbq, that is if we are getting any nice sunny days at all. For those who are not very keen of dealing with a whole bird, chicken maryland will be a wonderful substitute.

P.S Internet at our new home will not be connected until the 28th but I will find  way to post regularly. have a wonderful weekend and happy cooking.

recipe adapted from The food of Morocco
serves 2 with a side salad
oven preheated at 180 C
you'll need;
1 free range chicken, butterflied
pinch of saffron threads
1 tsp of sea salt
2 garlic cloves, chopped
1.5 tsp of paprika
1/4 tsp of cayenne pepper
2 tsp of ground cumin
1/2 tsp of black pepper
1 tbs of lemon juice
1 tbs of olive oil
2 lemons
2 tbs of icing sugar
lemon wedges

To butterfly the chicken - cut of the back bones using a pair of kitchen scissors and flatten it breasts side up. Cut into 2 halves.

To prepare the marinade - pound garlic, saffron and sea salt into a paste. Slowly add in the other spices, olive oil and lemon juice.

Marinate chicken overnight or for at least an hour.

Grill chicken on a hot griddle to get the lovely grilled marks.

Finish off in the preheated oven for 30 minutes, rest chicken for 10 minutes before serving.

Grill lemon wedges on the hot griddle and set aside.

Sprinkle chicken with a little icing sugar and serve with a simple tomato, cucumber and onion salad.