Moroccan Mallow Salad Recipe
Mallow leaves, called khoubiza or bakoula in Morocco, are steamed and then sautéed with olive oil, garlic, spices, and preserved lemon.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ½pound/250 grams mallow leaves, most of the stem removed (about 8 cups, packed)
- ½cup olive oil
- ½cup chopped parsley (or cilantro, or a mix)
- 4cloves garlic (finely chopped or pressed)
- 1 ½teaspoons paprika
- 1 ½teaspoons cumin
- ½teaspoons salt, or more to taste
- ¼teaspoon cayenne pepper
- 1to 2 tablespoons lemon juice
- 1preserved lemon rind (quartered)
- Pulp from 1 preserved lemon (finely chopped)
- 1handful of red olives
Instructions
Step 1
Wash the mallow very well several times in a large bowl of water. Drain thoroughly. Finely chop the leaves, place them in a steamer, and steam over simmering water for 15 to 20 minutes, until the leaves darken and are tender.Step 2
Squeeze out any excess liquid from the steamed mallow, and transfer the mallow to a skillet. Add the remaining ingredients (except for the olives), stir to mix, and saute over medium heat for 5 to 10 minutes until the parsley is wilted and the flavors have blended. Adjust seasoning if desired.Step 3
Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds.