MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)
Steps:
- Gather the ingredients.
- Combine eggplant, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, oil, water, and cayenne in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
- With a spoon or potato masher, crush and blend tomatoes and eggplant.
- Add lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
- The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
- Drizzle olive oil-or chile oil if you like spicy food. Serve with sliced crusty bread.
Nutrition Facts : Calories 492 kcal, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1157 mg, Sugar 14 g, Fat 15 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
SPICY ORANGE SALAD, MOROCCAN STYLE
Provided by Amanda Hesser
Categories easy, quick, weekday, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
- Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 9 grams
SPICY MOROCCAN BREAD SALAD
Another salad by Rachel Ray. You can substitute your favorite cheese for jarlsberg and if you want you can substitute your favorite bread for the peasant/country loaf.
Provided by tomsawyer
Categories Greens
Time 30m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine 1/4 cup olive oil, the garlic, and the cumin.
- Add the bread and toss.
- Scatter the bread onto a baking sheet and bake, tossing occasionally, if necessary, until toasted.
- In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar, and the remaining 1/4 cup of olive oil.
- Add the bread and toss. Let stand for 1 hour.
- Season with salt and pepper if you want.
- Tip: something I haven't tried is toasting the bread in the toaster first and then dipping.
SPICY MOROCCAN CARROT SALAD
This is a twist on the traditional. This recipe seems to call for a lot of cilantro, that is no mistake. Adapted from "Plenty" by Yotam Ottolenghi.
Provided by threeovens
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel carrots and dice them; place in a large saucepan and cover with salted water.
- Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
- Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
- Remove from heat and season liberally with salt, stir well, and let cool.
- Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
- Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.
Nutrition Facts : Calories 280.5, Fat 18.9, SaturatedFat 2.6, Sodium 165.4, Carbohydrate 28, Fiber 8, Sugar 13.3, Protein 3.1
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