Our EXPEDITOR™ recipe series continues with our take on chermoula, a traditional marinade used in North African cooking, that is featured in our variation on a mezze platter. It is a versatile recipe that can be used to flavor fish, seafood, meats or vegetables.
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Chermoula Marinade for Mezze Platter
Ingredients:
230 ml yellow onions, grated
15 g minced garlic
40 g preserved lemon
0.17 g saffron
1.58 g cumin seeds, toasted and crushed
1.3 g ground ginger
15 g fresh, minced red pepper
6 g kosher salt
90 ml extra virgin olive oil
25 ml cilantro, minced
25 ml fresh parsley, minced
Cooking Directions:
1.
Add grated onions, minced garlic, and preserved lemon (use the whole lemon, including the rind and pulp) and ½ of the olive oil into the jar of the EXPEDITOR™500 series culinary blender. Pulse until ingredients are blended.
2. Add the saffron, toasted cumin seeds, ginger, fresh red pepper, and salt to the mixture and blend.
3. Add the remaining olive oil and fresh herbs and continue blending until mixture forms a thick paste.
4. Pour the marinade over the protein or vegetable of your choice and refrigerate for one hour.
5. Place marinated meat or vegetable on a warm grill or over open flame. For maximum flavor, use the marinade to baste the product during the cooking process.
Note: This recipe was written for a specific member of the EXPEDITOR™ Family of Culinary Blenders. If you are using a different Hamilton Beach® Commercial Culinary Blender, you may need to make adjustments to the Variable speed, processing time, and/or ingredient quantities.
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