Chermoula is the preparation of sauce for fish condiment in moroccan recipes, either for fried fish or cooked fish in tagine with vegetables or stuffed and cooked fish in oven , it can be prepared in advance and be saved in a bowl in the fridge.

1 big bunch of coriander
salt
4 cloves of garlic
12 cup of water
2 tbsp of sweet red pepper
12 tbsp of hot red pepper
1 tsp of cumin
2 tbsp of lemon juice
3 soup spoonful of olive oil

Crush the coriander with salt and garlic , mix in a plate with sweet and hot red pepper, cumin, lemon juice; water and olive oil. Cover fish with the pickle and leave it to impregnate for at least 12 hour , then fry the oil in hot oil or cook it in a tagine.

Harissa

Above is a picture of what Harissa paste actually looks like. While not exactly a sauce it is an important and staple paste and condiment in Moroccan cooking. You will see it linked back to here throughout these pages. Here are a few different methods of making it.

1 teaspoon cuminseed
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 hot red dried chilies*, stemmed but not seeded (about 2 inches in length)
2 garlic cloves
1/2 teaspoon coarse salt, or to taste
1 tablespoon olive oil

In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine. If using mortar and pestle, add chilies, garlic, and salt and pound to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chilies, garlic, and salt.
Grind mixture to a paste. Add pepper and oil and pound or purée to a coarse paste.

*available at Middle Eastern or Mediterranean markets or at Mexican markets
use dried Chile de Arbols

Harissa #2

1 cup red pepper flakes
3 tablespoon paprika
3 garlic clove, minced
1 teaspoon ground coriander
3 teaspoon ground caraway
2 to 3 tablespoons water
Olive oil

In a food processor or blender combine the pepper flakes, paprika, garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive oil. Puree until mixture forms a paste, adding additional water and/or oil if necessary. Transfer to a jar and cover witholive oil. Harissa will keep in the refrigerator for up to 6 months.

Harissa - Moroccan Hot Chile Paste

Another variation of harissa with Guajillo and Anaheim chiles.
I love hot foods and make it with Chiles de Arbol and Guajillos.
This one is very good, but I would actually go the extra step and push the harissa through a small mesh sieve, for a smoother paste without chile skins present.

2 ounces mildly hot dried Guajillo chili peppers
2 ounces mild dried Anaheim chili peppers
5 garlic cloves, peeled
2 tablespoons water
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground caraway seeds
1/4 teaspoon freshly ground coriander seeds
1 1/2 teaspoons salt
extra virgin olive oil for topping off

Soak the peppers in tepid water to cover until softened, about 45 minutes to 1 hour . Drain and remove the stems and seeds. Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides.

Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt. Store in a jar and top off, covering the surface of the paste with a layer of olive oil. Whenever the paste
is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil. Variation: To make a hot harisa, use 4 ounces dried guajillo chili peppers and 1/2 ounce dried de Arbol peppers.

Note: To make salsa al-harisa, that is, harisa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves.

Ras el Hanout

An exotic and fragrant mixture. Store in a dark cool pantry. It takes a bit of looking to assemble the ingredients, but you can custom tailor it to fit your particular tastes.

2 tablespoons black peppercorns; crushed
1 tablespoon ground cardamom
1 tablespoon ground mace
1 tablespoon ground ginger
1 teaspoon hot red chile powder such as cayenne
1 teaspoon fennel seeds; crushed
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon crushed malagueta pepper
2 teaspoons dried ground galangal (or ginger)
4 cloves; crushed
1 tablespoon turmeric
2 tablespoons crushed dried lavender
2 tablespoons crushed dried rosebuds

Ras el Hanout means literally "top of the shop". The mixture consists of at least 12 ingredients, but often it has as much as 50! You can easily get it in France and Belgium, but you can also make it yourself!

Moroccan Marinade

This is a "wet" marinade. I think wet marinades work better on chicken. This is definately a good chicken marinade.

1/2 cup olive oil
1/2 cup of finely diced onion
juice of 2 lemons
5 cloves of garlic, minced
1 tablespoon fresh chopped cilantro
3 teaspoons ground cumin
2 teaspoons crumbled bay leaves
2 teaspoons paprika
1/2 teaspoon ground turmeric

Combine all ingredients. Mix well and store, refrigerated, in an air tight container.

Moroccan Spice Rub

This is a "dry" marinade. Dry marinades and rubs I think work better on beef and lamb. This is a favorite and excellent rub for charcoal/gas grill cooked steaks.

1 small onion, finely chopped
1/2 cup olive oil
2 tablespoons lemon juice
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
4 cloves garlic, minced
1 tablespoon paprika
2 teaspoons ginger
2 teaspoons salt (coarse)
1 teaspoon cumin
1/2 teaspoon turmeric

Combine all ingredients and store in a nonreactive airtight container.

Moroccan Red Pepper Sauce

A simple moroccan-style red pepper table sauce for brightening up couscous. You can use chiles de arbol or hotter chile mixes.
If your a real chile head try some habanero pepper powder or datil peppers in the mix..Woohoo! I have also made this by taking a shot of Sambal Oolek, frying the spices and adding them to the sambal.

2 tablespoons cayenne pepper
1 tablespoon ground cumin
2 cloves garlic -- peeled
1/2 teaspoon salt
1 cup olive oil

Crush spices, garlic, and salt together (with mortar and pestle) to form a paste. Heat a frying pan, add the olive oil and spice mixture. Cook, stirring constantly over medium heat, for 5 minutes. Serve with couscous dishes.

Pomegranate Molasses (Concentrate)

The concentrate, a tart, brownish syrup sometimes labeled pomegranate molasses, is made from the fruit's juice but, unlike most concentrates, cannot be reconstituted with water. A staple in Middle Eastern cuisines, pomegranate concentrate is used in meat marinades and fesenjoon, a dip or meat condiment. Try fesenjoon as a dunk for carrots, cucumbers, and pocket bread; spread it in chicken sandwiches; or serve with roast leg of lamb.
Just dont wear your favorite clothes when making it or you might regret it.
Pomegranate juice stains dont come off clothing for love or money.
You have been warned.

Fesenjoon Sauce

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir 2 cloves garlic in 1/2 teaspoon olive oil until garlic is lightly browned and soft when pressed, about 2 minutes.
Remove from pan.
To pan, add 2 cups walnuts; stir until toasted, about 6 minutes.
In a blender or food processor, puree:
walnuts, garlic,
1 to 2 tablespoons minced fresh jalapeno chili,
1/4 cup pomegranate concentrate,
3/4 cup water
Scrape container sides often. Add salt to taste. Serve, or cover and chill up to 1 day.

Berbere Sauce (Ethiopian Hot Sauce)

Well this isnt Moroccan but Ethiopian, but it ought to be..it is very good

2 teaspoon cumin
4 cloves
1/2 teaspoon cardamom
1/4 teaspoon allspice
1/2 teaspoon fenugreek
dried chilies (take out the seeds)

1/2 cup dried onions
2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon garlic (powder will be fine)
1 teaspoon turmeric
1/2 cup salad oil
1/2 cup red wine

In a frying pan toast the cumin, cloves, cardamom, allspice, fenugreek and chiles. After toasting, put into a food processor with the onions, salt, ginger, garlic, turmeric, oil and wine.

Remove from food processor and store in a container. It is very good served with fresh or curried vegetables.

Berbere Spice Mix

Well this isnt Moroccan either but Ethiopian, but again very good and spicy. A good rub for steaks and chicken.

2 teaspoons cumin seed, or powder
1 teaspoon cardamom seeds (shell off husks), or powder
1/2 teaspoon whole allspice (or ground)
1 teaspoon fenugreek seed (or powder)
1 teaspoon coriander seed (or powder)
8 whole cloves, or ground
1 teaspoon black peppercorns, or freshly ground
5 teaspoons red pepper flakes or crumbled dried red peppers
1 tablespoon grated fresh gingeroot (or 1/2 teaspoon dried)
1 teaspoon turmeric
1 teaspoon salt
3 tablespoons sweet paprika (can use hot)
1/2 teaspoon cinnamon

Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent, it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.

Mix all remaining ingredients. Place in a tightly covered container and refrigerate.