Moroccan Chermoula Dressing Recipe
Adapted from "Field Guide to Herbs & Spices", by Aliza Green
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Use to marinate meats, poultry, fish, and vegetables before grilling or roasting. Serve extra on the side.
What to buy: Look for preserved lemons in gourmet grocery stores or online at igourmet.com. If you can’t find them, substitute 1 tablespoon finely grated lemon zest, or you can make your own.
INGREDIENTS
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped garlic
- 2 tablespoons sweet paprika
- 2 teaspoons hot paprika
- 1 tablespoon ground cumin
- 1 preserved lemon, rind only, minced
- 1/4 cup chopped cilantro
INSTRUCTIONS
- Place the olive oil, vinegar, lemon juice, and garlic in a blender and blend until smooth and creamy. Add the sweet paprika, hot paprika, cumin, and salt and freshly ground black pepper to taste, and blend until combined.
- Ad in the preserved-lemon rind and cilantro, and blend quickly until combined.
You'll find hot (Hungarian) paprika at the grocery store. Google some images, so you know what you're looking for.
You can make your own preserved lemons, chow.com has a recipe. http://www.chow.com/recipes/14139-spi... The only ingredients you really need are lemons and salt, spices are optional.
When you use preserved lemon, pull off the interior membranes and rinse it well.
You can order preserved lemons from iGourmet.com. If fresh, use the juicen as the recipe says. Hot paprika can be called hot pimento. Do you have any ethnic stores near you? HIspanic, middle eastern or Indian? Otherwise order from iGourmet. Trader Joe's and Whole Foods should have it too.
I have never heard of hot paprika - what is this? I've never seen it on the shelves (unless under a different name...?)
Where do I find preserved lemon? If I need to use a fresh lemon, do I use zest only?