Travel to the heart of Moroccan gastronomy with this delicious recipe for Bakoula-style spinach salad (often prepared with mallow leaves called Khoubiza in Morocco). This irresistible warm Moroccan starter is adapted here with fresh spinach, a perfect vegetable to stock up on iron. The secret to its melting texture lies in a two-step cooking process: first steamed, then gently pan-fried and candied in a "chermoula", a traditional marinade rich in olive oil, garlic, cumin, and coriander. Enhanced with a touch of preserved lemon and decorated with red olives, this healthy and vegan cooked vegetable salad is the ideal accompaniment for your grilled dishes, your tagines, or simply to enjoy as a mezze with fresh bread.
Ingredients
- 1 kg Spinach
- 4 gousse Garlic
- 5 c. à soupe Olive oil
- 1 pincée Salt
- 1 botte Cilantro
- 1 botte Parsley
- 1 pincée Black Peppercorn
- 2 c. à soupe Lemon juice
- 1 c. à café Paprika
- 1 c. à café Cumin
- 100 g Red olives
- 0.5 pièce Preserved lemon (beldi)
In the kitchen
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Nutrition
Estimated values per 100 g
