Moroccan cuisine is a gold mine of aromatic spices and fascinating flavors. I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
Zaalouk: Traditional Moroccan Eggplant Salad
Zaalouk is a traditional Moroccan eggplant salad that delivers major flavor. With a smoky, rustic flavor profile and bright, acidic overtones, it is one of those dynamite recipes that will tease each and every one of your taste buds. In addition to being delectable and easy to prepare, Moroccan eggplant dip is gluten-free, vegetarian, and full of healthy nutrients. It is a simple, yet sensational blend of some of the best flavors North African cuisine has to offer!
This zaalouk recipe is a ridiculously delicious combination of eggplant, tomato, and olive oil with bright aromatic herbs and rich, warming spices. What is Moroccan eggplant dip made of? It is made from a simple base of eggplant, tomatoes, and olive oil, simmered together with loads of aromatic herbs and warming spices. This zaalouk recipe features fresh garlic, cilantro, parsley, and lemon along with cumin, cayenne, and smoked paprika.
Authentic Zaalouk Recipe ! Easy & Delicious Moroccan Eggplant Salad ! Traditional Vegetarian Cooking
Ingredients for Zaalouk
- Eggplant
- Tomatoes
- Olive Oil
- Garlic
- Cilantro
- Parsley
- Lemon
- Cumin
- Cayenne
- Smoked Paprika
When choosing your eggplants, look for those that are firm to the touch but not hard, with smooth, deep purple skin. Eggplant - Also called aubergines, this versatile veggie is great at absorbing the flavors of other ingredients and has a rich, creamy texture when cooked. Any variety of tomatoes will work here, but you must use fresh tomatoes. Resist any urge to use canned tomatoes, regardless of brand or quality. Don’t be alarmed at the fact that we use 6 cloves of garlic for this recipe.
How to Prepare Zaalouk
- Heat olive oil in a large skillet over medium-high heat.
- Add eggplant and sauté 3-5 minutes, till slightly softened.
- Turn heat to medium and add all remaining ingredients. Cook 15-20 minutes, stirring occasionally, until most of the liquid has evaporated and the vegetables are soft, yet still have some structure.
- Taste for seasoning and adjust as needed. Garnish with extra chopped parsley.
Serve warm or at room temperature, with pita bread cut into triangles. I also like to serve this with simply grilled fish or lamb chops. Place a deep skillet or Dutch oven over medium heat. Heat the olive oil, then add the eggplant, tomatoes, garlic, parsley, cilantro, paprika, salt, cayenne, and ⅓ cup of water. Stir to combine. Cover and cook over medium heat for 20-25 minutes, or until the eggplant and tomatoes are soft enough to mash. Stir in lemon juice and continue cooking uncovered over low heat to reduce liquid, stirring frequently; occasionally scraping the bottom of the pan. Adjust the heat if necessary to avoid contents from scorching. When the zaalouk is reduced to desired consistency, taste, then adjust seasoning with salt if needed. If desired, boil, grill or roast eggplant first, then drain water and strain out as many seeds as possible.
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As long as you choose young, tender eggplants, there is no need to peel them. The stewing process used in this zaalouk recipe is great for softening the skin enough to blend into the dip. However, you may want to peel the skins if you have a sensitive palate or the fruit is on the fence of freshness. When eggplant starts to get older, the skin will toughen and leave a bitter taste that can ruin your entire batch of zaalouk. If you have any doubts at all, go ahead and peel and discard the skins. Another option, although it adds a bit of time, is to roast the eggplant in the oven and then scoop the softened flesh out. The choice is yours!
Absolutely! In fact, I recommend it. Zaalouk is tasty enough when served fresh, but giving it a day or two in the refrigerator makes it even tastier. Simply prepare the recipe, store the dip in an airtight container in the fridge, and enjoy within 3-4 days. If you end up with too much Moroccan eggplant salad to eat in time, freezing is also an option. Transfer any leftovers into a freezer-safe container and stash it in the freezer for 2-3 months. Once you are ready to enjoy it again, thaw any frozen portions in the refrigerator overnight. Then, either let it come to room temperature or gently heat it before serving.
Gluten-Free Moroccan Cigars
This gluten free appetizer has all the flavor of the traditional Moroccan cigar, but modified to be a gluten free appetizer with accessible alternatives you can find in your grocery store. These Moroccan Cigars come together easily and are made with a rotisserie chicken, California Prunes, grain free tortillas, warming spices, and avocado oil. This Moroccan appetizer will be the perfect flavorful finger food for your guests to try something new, fun and flavorful. The flavors are sweet, savory, fragrant, and warming.
While this Moroccan appetizer is traditionally made with ground beef and a flakey dough, since going gluten free and having gluten free family, I love to make these. This recipe reflects not only the flavors of my family celebrations, but my Moroccan heritage too. California Prunes are the best dried fruit for Moroccan food as it gives the sweet, sticky element that many Moroccan dishes call for but prunes have a complex flavor profile highly complimenting the shallots, garlic, cumin, cinnamon, paprika.
The flavor complexity and nutritional superiority of the versatile California Prune can lend itself to endless applications around your kitchen to level up your appetizers and meals such as this recipe, but also cheese boards, deserts, and midday snacks! The possibilities are truly endless, and I encourage you to be creative. I made a harissa and tahini dressing for those who might want a spicy bite as well as a cooling coconut yogurt, green onion, parsley and cilantro sauce. Herbs are a lovely way to balance the richness in the bite, so I continued to dip in the herby dip, while other guests loved the bite of the spice.
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Steps to Make Gluten-Free Moroccan Cigars
- Preheat a medium skillet over medium heat.
- Add the chopped California Prunes into the pan, and add a little oil if necessary, followed by the dry spices, ginger, garlic, and water.
- Add the chopped chicken to a large bowl, and let the prune and spice mixture cool a bit before you add it to the chicken. Mix it well so the chicken is all coated with the spice mixture.
- Preheat a medium skillet over medium low heat. Especially with grain free tortillas, they need to be warmed before you attempt to roll them. Note: While traditionally these cigars are sealed on all sides, the grain free tortillas crack when attempting this.
- Preheat your medium skillet coated with 1 ¼ inches of avocado or other neutral high heat cooking oil to 350 degrees. Preheat your oven to 200 degrees. Carefully add 3 of the cigars at a time, seam-side down into the skillet with tongs.
- Prep a rack over a sheet tray.
Storing: This complete dish really is best fresh, but you can compile them and fry them slightly and finish frying to reheat. Freezing: These can be frozen on a sheet tray to keep them separate.
Taktouka: Moroccan Roasted Pepper and Tomato Salad
Taktouka salad is a flavorful dish and an important part of Moroccan cuisine, made with roasted pepper, usually green peppers, fresh tomatoes, garlic, and olive oil. Taktouka is a side dish that is easy to make yet so delicious; it can be served warm or cold on hot summer days with some grilled meat.
Bell peppers are one of life's pleasures, and roasting makes them even more delicious. Wash the bell peppers and roast - either in the oven, stove top or in your grill. I roasted mine for 40 minutes in 400F oven until blackened and blistered. Although I love using red peppers for their sweetness, you can use any peppers. Some people like to peel the tomatoes before cooking, and others like to mash the tomatoes a bit after cooking.
Freeze: This recipe freezes very well. Reheating: If frozen let it thaw in the fridge and reheat on stove top on low.
It is said that taktouka is somehow a simple twist to the word shakshouka!!, not sure about that. We've had it as a side dish for dinner and as a lunch with some homemade whole wheat flatbread crackers - it was so delicious.
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Moroccan Baked Feta with Olive Tapenade
Moroccan Baked Feta with Olive Tapenade is the ultimate crowd-pleasing appetizer. Because, let’s be honest, most holiday appetizer spreads offer many of the same dips and small bites. Once warm and toasty, top it with tapenade and serve alongside crusty bread or pita.Harissa is one of my go-to condiments when I want to add layers of complexity and heat to dishes. I use it liberally and flexibly, but it can vary in heat depending on the region and maker. What to Serve with Baked Feta:I love serving this cheesy baked dip with crusty bread or baked pita for scooping. (Bonus points if you grill the bread on a cast iron or toast in the oven before serving.)You can also serve it with any sturdy cracker or tortilla chip!
Leftover Suggestions:If you end up with leftover Moroccan Baked Feta, you can turn the dip into a spread for sandwiches or wraps. It’s also delicious with roasted vegetables like eggplant and fennel, or spooned over baked white fish. I have also used it as the base for shakshuka! If you give this Moroccan Baked Feta a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations.
Ingredients
- Baked Feta
- 1 (16-oz.) jar roasted red peppers, drained
- 1/2 cup walnut halves
- 3 Tbsp. mild harissa (such as Mina brand)
- 2 Tbsp. tomato paste
- 2 Tbsp. extra-virgin olive oil
- 2 garlic cloves
- 1/2 tsp. kosher salt
- 6 oz. feta cheese, crumbled
- Crusty bread or baked pita for serving (see other serving suggestions below)
- Olive Tapenade
- 1/2 cup green olives, roughly chopped or sliced (I recommend Castelvetrano olives)
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. finely chopped walnuts
Preparation
- Preheat oven to 425°F.
- Prepare Baked Feta: Combine roasted red peppers, walnuts, harissa, tomato paste, olive oil, garlic, and salt in a food processor; blend until mostly smooth. Spoon half of mixture into an 8x8-inch baking dish coated with cooking spray. Sprinkle half of feta cheese overtop, and then spoon remaining red pepper sauce over cheese.
- Top with remaining feta and bake, uncovered, for 25 minutes, until bubbly. *Store leftovers in the refrigerator for up to 4 days.
- Prepare Olive Tapenade by combining all ingredients in a bowl.
Red Peppers: I prefer using jarred roasted red peppers instead of roasting and peeling them myself. Harissa: I buy Mina brand harissa paste, which is available in both spicy and mild. Feta: You can either use pre-crumbled feta, or crumble a block of feta yourself. Olives: I love Castelvetrano olives for this recipe because they’re mild and super buttery. Use a Different Nut: The recipe calls for walnuts, however you can also use almonds. Swap the Olives: Any kind of green olive will work (if you can’t find Castelvetrano).
What is Harissa Made of?Harissa is made of a variety of peppers (red peppers, serrano peppers, etc.), garlic, and spices such as coriander, saffron, and caraway. I suggest buying mild harissa paste, and if the dish needs extra heat, just add some chili flakes.
I had - and still have - a dream since I was a kid, which is to visit every corner, see the people, how they live, what they eat, listen to the languages from around the world, the traditions .... I get so fascinated when I hear people talk around me in a different language. I try to listen, not that I will understand, but really I like hearing different languages, and I often catch myself smiling when I hear people talk in other languages, Spanish, Korean, Russian, Japanese, French ..... and this was my second dream, which is learning every language I can...
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