Moroccan Salad Food

MOROCCAN AUBERGINE & CHICKPEA SALAD

Steps:

• Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
• Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

MOROCCAN RAW CARROT SALAD

Steps:

• In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
• VARIATIONS
• Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.

MOROCCAN VEGETABLE SALAD

Steps:

• 1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
• 2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
• 3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.

MOROCCAN CARROT AND SPINACH SALAD

Steps:

• In a large saute pan heat 1 tablespoon olive oil. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt. Cook carrots until they just start softening.
• In another saute pan heat 1 tablespoon of olive oil. Add the spinach until just wilted. Remove from the pan and rough chop.
• In a large bowl combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil. Serve warm.

MOROCCAN COUSCOUS SALAD

Steps:

• Boil the water and add it to couscous in a large serving bowl, with ½ tsp of salt.
• Cover the couscous with a tea towel or lid and leave for 5 minutes.
• Take a fork and gently loosen up the couscous and add the cumin, ginger, olive oil and paprika powder. You want it nice and dry, no big clumps.
• Wash the orange and grate the zest.
• Peel and chop the orange and add it to the salad, along with the zest.
• Deseed the pomegranate (here's a helpful video) and add the seeds.
• Dice the zucchini and bell pepper finely. Add both to the salad, along with the raisins and radish slices, if using them.
• If you managed to find a fig, chop it up and add it to the salad.
• Wash and chop the parsley and any other optional herbs, again add them to the salad - for example, if you have any spare cilantro or mint knocking around, they would be perfect. Season with salt and pepper.
• Give it a good toss ;)
• That's it! You have one fresh, delicious, Moroccan couscous salad.

MOROCCAN BEET SALAD

Steps:

• Place water in a 3-quart saucepan, and bring to a boil.
• Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
• Cool, peel, and cut beets into bite-size pieces.
• Place in a serving bowl.
• Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
• Whisk in olive oil, then toss with beets.
• Let sit a few hours.
• Just before serving, sprinkle with parsley.

MOROCCAN SALAD

Steps:

• Slice carrots, diagonally, into pieces.
• Cook carrots in boiling water until crisp-tender, about 5 minutes.
• Drain, rinse with cold water, and drain again.
• Set aside to cool.
• Combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper.
• Stir to dissolve sugar and salt.
• Stir in olive oil, parsley, and raisins.
• Add carrots and toss.
• Cover and refrigerate at least one hour or overnight to chill and blend flavors.
• Stir occasionally.
• Serve on lettuce leaves, if desired.
• Cooking time means refrigeration time.

CLASSIC MOROCCAN TOMATO SALAD

Steps:

• Halve the cherry tomatoes, mince the onion, parsley, and cilantro.
• In a small bowl combine all ingredients and mix well. Taste to see if you want to add any additional salt, pepper or cumin.
• Enjoy over omelettes, with bread, or as a side salad.

MOROCCAN TOMATO SALAD (SHLADA) RECIPE

Steps:

• Gather the ingredients.
• Lightly peel the Armenian cucumber so that some dark green skin remains, and finely chop it. Unless you're using seedless cucumbers , remove the seeds before chopping.
• Blanch and peel the tomatoes, remove the seeds, and chop the tomatoes into small pieces.
• Mix the tomatoes with the cucumber, mint, onion, lemon juice, olive oil, and salt and pepper to taste.
• If time allows, leave the vegetables to marinate at room temperature for up to 1 hour.

MOROCCAN CUCUMBER SALAD WITH MINT

Steps:

• Slice the cucumbers lengthwise and then into thin slices.
• Place the cucumber in a small bowl and sprinkle with salt. Let sit for 20-30 minutes.
• After, place the cucumber in a colander and allow the accumulated liquid to drain.
• Place the cucumbers on a paper towel to blot the excess liquid.
• Place the white wine vinegar, olive oil, sugar, salt, and pepper into a small mixing bowl. Blend with a fork or wire whisk until blended.
• Add the cucumbers into the dressing and toss with fresh mint.
• Add an extra sprig of mint for garnish.

MOROCCAN CARROT SALAD

Steps:

• Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.