Moroccan cuisine (salads)

 Moroccan cuisine has about twenty varieties of typical Moroccan salad, between salads or sweet salads you have a panoply of choices, the restaurant team Dar Rbatia has concocted the top 08 Moroccan salad recipes, let’s check them:

Moroccan recipes:

1-Taktouka:

Time: 30 minutes

ingredients:

 3 peppers

3 tomatoes
2 cloves
garlic
 parsley and coriander
 1 spoon of sweet pepper
 1 spoon of cumin
 pepper and salt
 olive oil
Grill peppers

Preparation:

on fire, remove seeds and skin and cut into small pieces. Peel and seed the tomatoes and grill them in olive oil. Add garlic, parsley, sweet pepper, cumin, pepper and salt. Cook for ten minutes. Add the pepper cut to the tomato mixture, mix and let simmer for another ten minutes. Re-season if necessary. Serve warm with bread.

 

2- Zaalouk

Time: 40 minutes

ingredients

 1 kg of eggplants
 500 g tomatoes
 5 to 6 cloves of garlic
 5 tablespoons of olive oil
 1 tablespoon lemon juice
 1 tablespoon sweet pepper
 1 tablespoon cumin
 salt
 1/2 tablespoon pepper

Preparation:

 Cook aubergines cut in large dices but not peeled for 30 minutes in salt water. Toss the tomatoes and cut them into cubes. Cook for 5 minutes in a pan with oil, sweet pepper, cumin, garlic, salt and lemon juice. When the eggplants are almost cooked, drain and squeeze them to extract the excess water and add them to the tomatoes. Crush everything while stirring until the water is completely evaporated, on a low heat for 15 to 20 minutes. Rectify the seasoning if necessary with lemon juice. Let cool and serve on saucers.

3- White bean salad

Time: 1 Hour

Ingredients for 4 persons

250 g of white beans soaked the day before
 1 chopped onion
2 crushed tomatoes (or 200ml of tomato puree)
2 teaspoons of tomato paste
2 carrots in slices
3 tablespoons olive oil
1 clove of garlic (or a teaspoon of garlic powder)
1 tablespoon ground ginger
1/2 teaspoon of cumin
1 bay leaf Salt and pepper Water
Preparation Cut the meat into small pieces. Peel and chop the onion. In a casserole, brown the meat, onion, spices and bay leaf for 15 to 20 minutes, stirring regularly. Add a bottom of water if necessary to avoid that it hangs. Add the tomato puree, tomato paste, carrot slices and mix. Add the drained beans and the water: 2 volumes of water for a volume of beans and adjust the seasoning. Close the pressure cooker and cook under pressure for 20 minutes. If you do not use a pressure cooker, the cooking will take about 1 hour (or more …). To finish Serve warm with a good Moroccan homemade bread.

4- Lentil salad

Time: 50 minutes

ingredients :

1 onion
 150g of lentils
 2 tomatoes
 1 bay leaf
 1 clove  Thyme
 Fresh coriander
 chilli pepper
 Cumin
 Vinegar
 Oil
 Salt and pepper

Preparation:

In a large saucepan place the lentils, cover with cold water, add the clove onion, thyme, bay leaf, salt and pepper, cover and let simmer for 30 minutes. Once cooked, drain and pour into a bowl. Prepare a salad dressing with pepper and cumin, pour over the lentils. Add the diced tomatoes, mint and chopped coriander and stir gently to avoid crushing the lentils. 5- Spinach salad Time: 1h ingredients 500 g spinach 1 bunch of parsley 1 bunch of coriander  Juice of 1/2 lemon  Some candied purple olives  The bark of 1/2 lemon confit  Olive oil   Paprika   cumin  Salt Wash the spinach well and reduce to a pot for 5 minutes, stirring occasionally. Cool and cut into small pieces. Return to the pot and add the chopped parsley and coriander. Make come back. Add the paprika, cumin, olive oil and salt. Simmer over low heat for about 10 minutes, stirring occasionally. Then add the lemon juice, the lemon confit slices and olives.

5- Spinach salad

Time: 1h

ingredients:

500 g spinach
1 bunch of parsley
1 bunch of coriander
 Juice of 1/2 lemon
 Some candied purple olives
 The bark of 1/2 lemon confit
 Olive oil
  Paprika
  cumin
 Salt

Preparation

Wash the spinach well and reduce to a pot for 5 minutes, stirring occasionally. Cool and cut into small pieces. Return to the pot and add the chopped parsley and coriander. Make come back. Add the paprika, cumin, olive oil and salt. Simmer over low heat for about 10 minutes, stirring occasionally. Then add the lemon juice, the lemon confit slices and olives.

6- Salad of combos

Time: 1h

INGREDIENTS

500g of okra
2 tablespoons
olive oil
2 crushed garlic cloves
2 tablespoons chopped parsley
1 tbsp chopped coriander
2 tablespoons of paprika
1 tip of hot pepper
1 teaspoon salt
400ml of water
1 tbsp tomato paste

Preparation:

1-Remove the tail of the okra with a knife, rinse them and let them drain.
2-Put in a saucepan the oil, garlic, salt, paprika, chilli, herbs and 300ml of water, bring everything to a boil.
3- Add the okra, cover and cook.
4-At the end of cooking, incorporate the tomato paste mixed with 100ml of water.
5-Let cook all until partial reduction of the liquid.

7- Bean salad

Time: 45 minutes

ingredients  / for 4 people

• 500 g fresh beans

• 2 chopped garlic cloves

• 2 tablespoons chopped coriander

• 4 tablespoons of olive oil

• 2 teaspoons of paprika

• 2 teaspoons of cumin

• salt pepper

• 240 ml of water

Preparation:

Shelling the fresh beans and making an incision on each bean with a knife makes them tender and tasty when cooked. 2 In a saucepan, put the beans with the spices and olive oil. Add coriander and chopped garlic. Cover with water and cook for about 30 minutes. Finally The beans should be tender, prolong the cooking if necessary. Reduce by keeping a sauce bottom.

8- Honey pumpkin

 Time: 45 Minutes

INGREDIENTS:

1/2 kg of pumpkin
a little piece of butter
2 teaspoons cinnamon
2 tablespoons caster sugar
1 tbsp honey (according to taste)
a pinch of salt

PREPARATION:

Cut the pumpkin into cubes and cook in boiling water. Once cooked, drain. In a pot, put the butter, the pumpkin pieces, a pinch of salt. Crush with a spatula and sauté. Work this mashed potato which should not contain any more water drop. Add cinnamon and sugar and honey and let simmer for a few minutes. Dress in a dish Serve warm or cold.

This article has been prepared by Dar Rbatia team.