Salads As I’ve Never Seen.
I have a couple more Moroccan dishes up my sleeve. Today’s post focuses on Moroccan Cooked Salads. I have no memory of these salads from my trip in 1991; I remember soups, the khobz (tagine bread), couscous, tagines, b’stillas (which are now referred to as pastilles), cookies, and fruits for dessert, especially slices of orange sprinkled with orange blossom water and cinnamon.
Salads simply weren’t on my radar on that first trip. Maybe it was our group leader trying to get us all through each meal apace, so we could move along on the tour. Or perhaps I didn’t grasp that cooked vegetables are sometimes called salads (only one of the following is raw). I’m just not sure.
When we visited Morocco in May of 2023, salads were king at the table — they were some of the best dishes we had. And simple, too. Cooked fresh carrots or beets, delicately flavored. Simple sliced and dressed cucumbers. Spicy beans and tomatoes. And the eggplant za’alouk was so memorable!
Below are five Moroccan salads I have made since coming home, each a winner in its own right. In Morocco, we often had 12 or more to share at our table of six, as seen above at Al Fassia in Marrakech (a women-owned, women-run restaurant). I tend to make 4 or 5 of these for an intimate dinner of 4 to 6 people, which provides diversity in color, texture and flavor. I like to serve them before dinner around the coffee table.
~ David
Moroccan Carrot Salad
To print this recipe, please click the tiny printer icon below.
Ingredients
- 8 ounces carrots, peeled
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sugar
- 1/8 teaspoon hot paprika
- large pinch cinnamon
- salt, to taste
- juice of 1/2 lemon
- 1 tablespoon chopped fresh parsley
- olive oil, to taste
Instructions
- Cut the carrots into 1-inch lengths, then slice the thicker segments in half lengthwise. Steam the carrots for 15 minutes, or until crisp tender.
- Whisk together the sweet paprika, cumin, sugar, hot paprika, cinnamon, and a large pinch of salt with the lemon juice.
- While the carrots are still warm, pour the dressing over them and toss to coat. Keep at room temperature. (If not serving the same day, refrigerate then let come to room temperature before serving.)
- Season with salt, if needed, and add chopped parsley and toss. Drizzle with olive oil and serve.
- This recipe makes 2 cups and is intended to be served with additional salads before a meal.
© 2024 Copyright Cocoa & Lavender
Moroccan Beet Salad
October 21, 2023
by Cocoa & Lavender
To print this recipe, please click the tiny printer icon below.
Ingredients
- 8 ounces roasted beets, peeled and cooled
- juice of 1/2 lemon
- 1/2 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1/2 tablespoon chopped fresh parsley
- pinch of salt
Instructions
- Cut the beets into bite-size pieces; place them in a small serving bowl.
- Mix the remaining ingredients with a whisk, and drizzle the sauce over the beets; mix gently, cover, and allow to marinate for at least 1 hour at room temperature. Toss again before serving,
- Serve at room temperature. (If not serving the same day, refrigerate then let come to room temperature before serving.)
- This recipe makes 2 cups and is intended to be served with additional salads before a meal.
© 2024 Copyright Cocoa & Lavender
Loubia (Moroccan Bean and Tomato Salad)
October 21, 2023
by Cocoa & Lavender
To print this recipe, please click the tiny printer icon below.
Ingredients
- 1 can cannellini beans
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 3/4 cup tomato passata or tomato sauce
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper, or to taste
- handful flat-leaf parsley, chopped
- olive oil, for serving
Instructions
- Drain and rinse the beans.
- Add the olive oil to a small saucepan and turn the heat to medium. When the oil has warmed up add the chopped shallot and sauté gently for 4-5 minutes until translucent.
- Pour the tomato sauce into the pan and stir. Mix in the cumin, turmeric, salt, and cayenne pepper. Keep the heat on low for 5 minutes, stirring occasionally.
- Add the drained beans to the tomato sauce. Cook for another 5 minutes. Mix in the parsley and transfer to a serving dish. Cover until you are ready to serve. At serving time, drizzle with a little olive oil.
- This salad is served at room temperature and can be stored in the refrigerator; return to room temperature begore serving. It’s even better the next day when all the flavors have had a chance to meld.
- This recipe makes 2 cups and is intended to be served with additional salads before a meal.
© 2024 Copyright Cocoa & Lavender
Za’alouk (Moroccan Eggplant Salad)
October 21, 2023
by Cocoa & Lavender
To print this recipe, please click the tiny printer icon below.
Ingredients
- 1 large eggplant, cut into 1/2-inch dice
- salt
- 1/4 cup olive oil
- 1 shallot, minced
- 2 plum tomatoes, seeded and cut into 1/4-inch dice
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon hot paprika
- juice of 1 lemon juice, to finish
- chopped cilantro, for garnish
Instructions
- Spread the eggplant cubes in a colander, lightly salt, and allow to drain for 20 minutes. When done, pat dry with paper towels. (Too much salt will yield a salty salad.)
- Add the olive oil to a large skillet over medium-high heat. Add the shallot and cook until softened, then sprinkle with the spices.
- Add in the tomatoes and tomato paste; mix until the tomato paste has softened. Add the drained and dried eggplant. Cook to soften the vegetables – about 18 minutes. Add a tablespoon or two of water if it seems too dry. When soft, mash well and taste for seasoning. (I tend to like Za’alouk a bit more puréed, so I use an immersion blender to smooth it out.) Add more paprika, cumin, or salt, to taste.
- Cook for another 2 minutes then mix in the juice of half the lemon. Taste and add more lemon juice, if desired. Transfer to a bowl and allow to cool. Serve at room temperature, garnished with chopped cilantro. (If not serving the same day, refrigerate then let come to room temperature before serving.)
- This recipe makes 2 cups and is intended to be served with additional salads before a meal.
© 2024 Copyright Cocoa & Lavender
Moroccan Cucumber Salad
October 21, 2023
by Cocoa & Lavender
To print this recipe, please click the tiny printer icon below.
Ingredients
- 3 Persian cucumbers
- 1/2 teaspoon salt
- 1 tablespoon white vinegar
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1 tablespoon chopped fresh mint
Instructions
- Slice the cucumbers thinly using a knife or mandolin. Add to a bowl, sprinkle with salt, toss, then transfer to a colander and drain for 10 minutes. Wipe out the bowl and set aside.
- While the cucumbers sit, whisk together the vinegar, pepper, and olive oil in a small bowl.
- Pat the cucumbers dry to remove any liquid. Transfer them to the bowl, add the vinaigrette, and toss to mix. Mix in mint before serving.
- This recipe makes 2 cups and is intended to be served with additional salads before a meal.
© 2024 Copyright Cocoa & Lavender
Lisa Harper
October 21, 2023 at 3:32 amWhat a wonderful selection, David.
An advantage of serving Moroccan salads is that your vegetarian guests can fill up on these, even if they can’t/won’t eat the tagine that follows.
A cultural note: In Fes, Fassiya women are judged by the number of salads they can make on little notice for guests.
Cocoa & Lavender
October 21, 2023 at 3:08 pmI hadn’t thought of that, Lisa! Great point. Thanks for the other cultural note — now I suppose all my friends will start judging me accordingly!
Mad Dog
October 21, 2023 at 4:00 amThose slalads look delicious! They remind me of a very popular cooked vegetable dish from Spain called menestra de verduras – a mixture of cooked seasonal vegetables (which can be served as a starter or as a side dish to a main course). There are many versions of menestra – it can be cooked plain or with ham and is sometimes served drained or in it’s stock, like a soup or stew. Menestra can even be mixed with a little flour to make a thick sauce. In the colder months menestra is served hot, but in the summer, it is often served cold.
https://www.hogarmania.com/comunidad/cocina/recetas/ensaladas-verduras/menestra-fria-verduras-ensalada-menestra-39426.html
Cocoa & Lavender
October 21, 2023 at 3:07 pmThat sounds wonderful — but, of course, no ham in Morocco. But, as the two counties share so much history, one has to assume these culinary traditions are related, as well.
mimi
October 21, 2023 at 6:03 amThat table of dishes appeals to me so much. Very similar to what was put out in Turkey at lunch buffets. Just my kind of food, and it’s all so pretty! Now, if I only had a husband who would eat like this!
Cocoa & Lavender
October 21, 2023 at 3:06 pmOoh — so sorry about the husband. I’m lucky in that regard — Mark will eat everything!
Carolyne
October 21, 2023 at 1:11 pmOh what a spread of my favourite things!
Cocoa & Lavender
October 21, 2023 at 3:05 pmSounds like a song Julie Andrews should be singing!
Eha
October 21, 2023 at 3:22 pmDavid – I am absolutely thrilled to have this ‘collection’ in hand! Coming from NE Europe I am very used to having a tableful of such, sadly not so well flavoured! Have made variations of the cucumber, beet and carrot ones forever . . . I cannot wait to try your versions of the eggplant and bean ones . . . actually shall copy all of these exactly and perchance replace some of mine . . . thanks heaps . . . what a Sunday gift at a time methink we all are trying to eat more stuff coming out of the ground . . .
Cocoa & Lavender
October 21, 2023 at 4:29 pmI’m so pleased you like these recipes, Eha. I keep making more and more — most recently pumpkin. Just delicious treats!
Eha
October 21, 2023 at 7:02 pmDavid – since a delightful beetroot salad was amongst your offering today I have a further question: have just read and commented on another popular US bloggers post – this week on a beetroot salad + dip. Am totally taken aback just about 90% of the many comments are derogatory towards beetroot! Is that true across the board in the States? I mean Americans eat so many burgers – surely bun, patty, egg, lettuce and piles of pickled beetroot – well, some use pineapple – McDonalds and other US firms do not ??? Buying in pantry items ins of pickled beetroot come on top of the shopping list here – what about the States ? am a wee aken aback at the moment 😉 !!!
Cocoa & Lavender
October 21, 2023 at 8:36 pmSadly, many Americans dislike beets. In fact, many sources say it is second only to turnips in the “disliked vegetable category.” And I love turnips! You never see beets on a burger here. Never. Personally, I love beets — so does Mark. And so do many friends. But I would not count my friends as “the norm!”
sherry
October 22, 2023 at 6:45 pmI love these kinds of salads David. And of course beetroot is a fave here on a hamburger! I guess you’d call it pickled. Aussie kids grow up with it! Tinned beetroot was very common on a plate with a salad in our childhoods. These look delish!
Cocoa & Lavender
October 23, 2023 at 3:17 amI will definitely have to try beets on my burger, Sherry!
angiesrecipes
October 23, 2023 at 6:00 amwow David, what a great selection of cooked salads! Many, if not all, vegetables that I can’t eat, but luckily, eggplants ain’t one of them.. and I LOVE za’alouk. Those blue bowls are so lovely too.
David Scott Allen
October 23, 2023 at 10:21 amDietary restrictions are so difficult sometimes, aren’t they? But, rest assured, if you were to come to my house, I would make sure you could eat everything! I’m glad you like the za’alouk… It’s absolutely our favorite.
Velva
October 24, 2023 at 7:30 amI love these salads. I would sit at your dinner table any day!Love the stories of your travels. Love your appreciation that the best way to discover a new culture is to enjoy a meal.
The salads all are fresh and delicious. More importantly, they express a symbolism to share communally with each other by providing different small salads as part of a meal.
Cheers,
Velva
Cocoa & Lavender
October 29, 2023 at 6:20 amThe sharing aspect of being in Morocco was lovely — meals shared around a table are the best.
2pots2cook
October 25, 2023 at 6:01 amRoasted beets are my favourite! And the spices they use; amazing!
Cocoa & Lavender
October 29, 2023 at 6:18 amWe love beets, too!
Valentina
October 28, 2023 at 4:39 pmI love the idea of a cooked salad. And I always enjoy several small plates to sample. I’ve been a beet fan my whole life and unfortunately my husband is not, and neither are my kids. (I blame my husband. Ha ha!) These all sound fabulous and such pretty bowls. 🙂 ~Valentina
Cocoa & Lavender
October 30, 2023 at 6:43 amThe way I see it, Valentina, is that the family leaves more beets for you!
Raymund
October 29, 2023 at 3:00 pmExploring different cuisines and bringing those flavors into your own kitchen is a wonderful way to expand your culinary horizons and share exciting dishes with your loved ones. Enjoy your culinary journey, and I’m sure your guests appreciate your delicious Moroccan salads!
Cocoa & Lavender
October 30, 2023 at 6:44 amThe culinary journey continues, Raymund!
The-FoodTrotter
October 30, 2023 at 12:26 amOnce again I’ve been so busy lately that I missed so many great posts from your blog 🙂 It looks great and these Moroccan salads reminds me a luscious selection of aubergine, potato, carrot, tomato salads as a starters in a gorgeous Moroccan restaurant in Paris… Lovely 🙂
Cocoa & Lavender
October 30, 2023 at 6:45 amOoh — if you get this message, Romain, can you share the name of the Moroccan restaurant in Paris — we will be going next spring for a couple of weeks!
Ben | Havocinthekitchen
November 2, 2023 at 4:12 pmI actually even have a cookbook on Moroccan cuisine which I’ve never used for cooking haha. Nice salads – simple yet packed with flavour. Loving all of them (despite the use of cumin – I like it in salads and dips). My favourite would be of course those with beetroot and eggplant!
David Scott Allen
November 5, 2023 at 8:26 amFunny that you will eat cumin in salads But not elsewhere… I definitely think you would like the za’alouk!
Judee
November 3, 2023 at 4:44 amHow timely! We are going to a friends for dinner tonight which is a Moroccan pot luck. My assignment is to bring an appetizer- I[m making Za’alouk!! Maybe I’ll try your recipe. We LOVE Moroccan food and especially all the salads. I have quite a few Moroccan born friends in my condo building in Florida.
David Scott Allen
November 5, 2023 at 8:23 amI hope you enjoyed whatever za’alouk recipe you made, Judee! We made it again the other night, and just had that with pita bread for dinner. How lucky to be in a condo with Moroccan neighbors. I imagine your potluck are incredibly flavorful.
Gluten Free A-Z : Zaalouk- Moroccan Eggplant Appetizer - Healthy Testy & Delicious Food Receipie, Sceience Technology & Reaserch Reports Website
November 5, 2023 at 6:58 am[…] noticed a recipe for Zaalouk final week on a weblog that I take pleasure in referred to as Cocoa and Lavender. The creator lately printed a put up that includes Moroccan appetizers that included zaalouk. You […]
Gluten Free A-Z : Zaalouk- Moroccan Eggplant Appetizer - Heaven of Healthy Life Health Tips
November 5, 2023 at 9:00 am[…] noticed a recipe for Zaalouk final week on a weblog that I take pleasure in referred to as Cocoa and Lavender. The writer just lately printed a put up that includes Moroccan appetizers that included zaalouk. […]
Gluten Free A-Z : Zaalouk- Moroccan Eggplant Appetizer - Sale & Buy Vehicles
November 11, 2023 at 12:17 pm[…] additionally noticed a recipe for Zaalouk final week on a weblog that I take pleasure in known as Cocoa and Lavender. The writer not too long ago printed a submit that includes Moroccan appetizers that included […]
Christina Conte
November 20, 2023 at 4:26 pmI’d go for the loubia and cucumber salads first! What a beautiful presentation of all of them, David! You’re a star, making so many of the dishes you had on your trip! It takes me ages just to make one!
Cocoa & Lavender
December 5, 2023 at 3:51 pmAnd, of course, you know that you can leave cilantro out of one of them, and substitute, mint, or basil. That’s what they told me in Morocco!