Morocco Salad


Carrot salad:

Ingredients:

* 3 cups thinly sliced carrots

* 1 tablespoon chopped fresh cilantro

* 1 tablespoon chopped fresh parsley

* 1 teaspoon ground ginger

* 1 teaspoon ground cinnamon

* 3 tablespoons olive oil

* 1 / 2 cup honey

* 1 tablespoon lemon juice


Preparation of carrot salad:

cook carrots in boiling salted water and cover for 10 minutes or until al dente. Drain.

Combine carrots with remaining ingredients. Serve warm or at room temperature.


Zaalouk:

Ingredients:

* 2 medium eggplants

* 4 cloves garlic

* 4 tomatoes

* 5 tablespoons olive oil

* 4 teaspoons paprika

* 4 teaspoons cumin

* 1 tablespoon chopped parsley and cilantro

* salt and pepper


Preparation of Zaalouk eggplant:

Peel the eggplants, cut them coarsely and poach over low heat with the garlic. Drain and set aside.Remove stems, peel and seed tomatoes.

Cut into pieces and cook clans skillet with oil, paprika and cumin. Add salt and pepper. You can also add tomato sauce to enrich and enhance the taste.

Once reduced tomato sauce, add parsley, cilantro, eggplant keys and garlic. As soon as they become tender, mash with a wooden spatula and mix until all the elements are homogeneous.

Best served warm Zaalouk eggplant.



Cooked Tomato and Green Pepper Salad:



Ingredients:

*6 ripe fresh tomatoes (peeled, seeded and chopped)

*2 or 3 large fresh green peppers (roasted, peeled, seeded and chopped)

*3 large cloves of garlic, finely chopped or pressed

*3 tablespoons chopped fresh parsley

*3 tablespoons chopped fresh cilantro

*1 teaspoon salt (or more to taste)

*1/4 teaspoon black pepper

*1 tablespoon paprika

*2 teaspoons cumin

*pinch of cayenne or red pepper (optional)

*1/3 cup olive oi


Preparation:

Mix all ingredients in a large frying pan. Cook over medium to medium-high heat, stirring occasionally, for about 20 minutes, or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning.

Continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point the salad should be well-blended and can be stirred away from the sides of the pan.

Serve The salad warm or cold with crusty bread for scooping up the salad.


Return From Morocco Salad to Morocco Cuisine

New! Comments

Have your say about what you just read! Leave me a comment in the box below.