Similar Recipes
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Grilled Shrimp With Chermoula
Our perfectly grilled shrimp have a clean, sweet shrimp flavor with a nicely charred crust and a plump, juicy texture. They pair wonderfully with chermoula, a North African condiment based on herbs, cumin, olive oil, and lemon.
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Zhug (Yemenite Hot Sauce With Cilantro and Parsley)
Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.
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Cilantro Coulis
Herb sauces are great stuff: they let the flavor of an herb come through proud and clear while lightly cloaking food. But they are prone to breaking—let an herb purée sit for five minutes and the solids will clump together and leave an ugly pool of green water on the plate. A small pinch of xanthan gum will hold the sauce together and provide a velvety texture to what may otherwise be too thin.
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Fresh Chile Harissa
Harissa is a punchy North African chili paste. This version is made with an assortment of fresh chiles that are charred and blended together for smoke and spice. It's simply seasoned with the traditional additions of caraway and coriander, but feel free to jazz it up with anything from diced preserved lemon to pungent raw shallots.
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Moroccan-Style Spicy Carrot Dip
[Photographs: J. Kenji Lopez-Alt] Spicy, pungent harissa and briny olives balance the sweetness of puréed glazed carrots. Note: Harissa is a Tunisian spice pasted made from piri-piri peppers. It can be found in cans or bottles in most major supermarkets...
Couscous
Couscous is a useful (and delicious!) no-cook starch side that's traditionally served in Morocco/North Africa with some sort of stew.
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Mint Chutney
This Indian mint chutney is deceptively complex for the quick work required to put together the fresh, sharp, and spicy condiment.
Almost chimichurri
The perfect side for many beef or lamb dishes and it's really easy to throw together.
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Skillet Lamb Chops With Harissa, Spinach, and Chickpeas
Seared lamb chops served over a quick stew of chickpeas and spinach, flavored with harissa and Moroccan spices. A one-skillet meal in just 20 minutes.
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Chicken M’qualli Tagine With Olives and Preserved Lemon
Bold, sweet, fragrant—but also sour and bitter with olives and preserved lemon—m’qualli carries a myriad of flavors that make it a special and comforting meal.
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A North African sauce traditionally paired with grilled seafood, chermoula is a delicious mix of fresh herb, earthy spices, and acidic preserved lemon.
Serve With
Grilled Shrimp With Chermoula
Our perfectly grilled shrimp have a clean, sweet shrimp flavor with a nicely charred crust and a plump, juicy texture. They pair wonderfully with chermoula, a North African condiment based on herbs, cumin, olive oil, and lemon.
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Grilled Berbere-Spiced Lamb Chops With Cucumber-Lentil Salad
The reverse sear makes evenly cooked grilled lamb chops incredibly easy, while fiery, spicy berbere gives them a ready-made flavor upgrade.
Skillet Lamb Chops With Harissa, Spinach, and Chickpeas
Seared lamb chops served over a quick stew of chickpeas and spinach, flavored with harissa and Moroccan spices. A one-skillet meal in just 20 minutes.
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Grilled Moroccan-Spiced Rack of Lamb
This rack of lamb is rubbed with a Moroccan-inspired spice mixture, grilled on one side, and then topped with a bright and fresh pesto-like blend for the remaining cook time.
Middle Eastern Roasted Eggplant with Couscous
Middle Eastern Roasted Eggplant with Couscous - 15 minutes prep for this fragrant melt-in-your-mouth eggplant piled high with a fresh couscous. Divine starter or as a meal. (Vegan Tahini Drizzle recipe included as an alternative to dolloping yoghurt on!)
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Jeff Koehler's Moroccan Grilled Lamb Kefta Brochettes
I've seen sausage-like brochettes in North African restaurants in the past, but I'd never attemped to make them. I like that it's essentially like making a hybrid meatball and sausage, but with no need for stuffing or casing--and more immediate results. The spice combination and the herbs were also intriguing: nutmeg, paprika, cinnamon and cumin.
Chicken M’qualli Tagine With Olives and Preserved Lemon
Bold, sweet, fragrant—but also sour and bitter with olives and preserved lemon—m’qualli carries a myriad of flavors that make it a special and comforting meal.
Moroccan lamb backstrap
Lamb backstrap is a cut that's prized for its tenderness and delicate lamb flavour. You'll fall in love with the flavourful Moroccan spice rub we're using today. It's the perfect match with backstrap! Moroccan lamb
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Grilled Colossal Shrimp with Charmoula
These giant grilled shrimp are served with a traditional, spicy Moroccan condiment called Charmoula. This is nice with couscous served alongside.
Couscous
Couscous is a useful (and delicious!) no-cook starch side that's traditionally served in Morocco/North Africa with some sort of stew.