One of the most refined cuisines in the world is Moroccan cuisine. It is a perfect fusion of Arab, Berber, African, Moorish and Mediterranean culinary traditions. Dishes range from simple presentations of raw or single foods to enticingly complex blends of ingredients and exotic seasonings.
In Morocco, the midday meal is usually started with a series of hot and cold salads, followed by a main dish like a Tagine and served with a flat, round Moroccan bread. Usually, seasonal fruits are served at the close of a meal.
In Morocco, most families serve salads and side dishes almost daily. Moroccan salads and sides include both raw and cooked ingredients. The peeled and chopped vegetables might be tossed with vinaigrette, or cooked with olive oil and spices.
The most famous Moroccan salads and sides are Salad Plate, Taktouka, Zaalouk and Bakoula.
Moroccan Salad Plate:
It is a gorgeous presentation of Moroccan salads. It is traditionally served as an entree when hosting an honored guest or celebrating a special occasion.
It is made of five different salads: Rice and Tuna Salad, Green Bean Salad in Vinaigrette, Potato Salad in Vinaigrette, Carrot Salad in Vinaigrette and Beet Salad in Vinaigrette.
This gorgeous salad plate is typically prepared and arranged in an alternating pattern like the one above.
Taktouka – Moroccan Cooked Tomato and Green Pepper Salad:
A very popular and traditional salad that can be eaten as a dip. It is a mixture of tomatoes, green peppers, garlic and spices.
Zaalouk – Eggplant and Tomato Cooked Salad:
A delicious cooked salad made with eggplant, tomatoes, garlic, spices and olive oil. It’s a common side dish to many meals, and is usually served as a dip with crusty bread.
Khoubiza or Bakoula – Moroccan Mallow Salad with Preserved Lemon and Olives:
Khoubiza or bakoula are the name used to refer to the common mallow plant. The Mallows grow wild in Morocco, and people can gather them from fields, empty lots or wherever else they might find them.
First, the leaves are chopped, steamed and then sautéed with spices, olive oil, preserved lemons and olives. The resulting dip is eaten with Moroccan bread.