Moroccan cuisine · Salads & Mezze

Chlada Bsal Mchermel

Mild onion rings marinated in a chermoula of cilantro, garlic and paprika with vinegar.

Ingredients · for 4 servings

• 4 red onions
• 1 bunch fresh cilantro
• 1/2 bunch flat-leaf parsley
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 tsp cayenne pepper
• 2 tbsp white wine vinegar
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the onions, slice into paper-thin rings and soak in cold water for 15 min to take the edge off their sharpness.
2. Finely chop the cilantro and parsley including the tender stems, and grind the garlic with a pinch of salt into a paste in a mortar.
3. Stir the herbs, garlic paste, cumin, paprika and cayenne pepper together with the olive oil into a thick chermoula.
4. Stir in the vinegar and season the marinade boldly with salt and pepper - it should taste distinctly tangy.
5. Drain the onion rings very well, pat dry and gently toss with the chermoula until every ring is coated.
6. Let the salad rest covered for at least 15 min and serve cold as a mezze with grilled meat or fish.