Friday, 27 December 2013

Moroccan cabbage salad with chermoula: zaalouk bel mkaouar

This is a variation of the cooked salads mixed with the Moroccan chermoula paste.

I wanted to post this cabbage salad in a separate post from the previous vegetable salads posted here because of the process it takes to make it


Although the process of making it is almost the same, it does require a bit more acidity but also a different presentation..

You can replace the cabbage with cauliflower or mix them both, you will still have a traditional Moroccan salad...

Ingredients
Serves 4 to 6 persons
Prep: 10 min - cooking: 20min
  • A small cabbage, cut into wedges
  • 1/4 to 1/2 cup of chermoula paste
  • 2 tbps of olive oil + 2 tbps to drizzle at the end
  • Juice of 1 lemon
  • Black olives for garnish (optional)

Chopped cooked cabbage (I used a blender), It can be finer than that  but not totally pureed

Preparation

Wash the cabbage well and cut into wedges.

Cook in boiling salted water until tender. Set aside to drain.


Heat the oil in a pan and add 1/4 to 1/2 cup of chermoula, cook for 2 minutes. Add in the cooked cabbage and stir. Cook until the cabbage dries up and the chermoula is fully covering it (about 5 minutes).

Off the heat, drizzle so olive oil, the lemon juice and check the seasoning.

This salads keep will in the fridge for up to a week. It's ideally served at room temperature but can also be served hot or cold.




Note:

To make cauliflower zaalook (or caviar), Use the same recipe but replace cabbage with steamed cauliflower.


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