Bakkoula salad, Moroccan mallow salad
A spring salad that's simple, economical and quick to make
Print Recipe
Equipment
- 1 Sauté pan
- 1 Couscoussier or
- 1 Steam basket
Ingredients
- 2 bunches Bakoula (Mallow)
- Olives
- 1 Preserved lemon
- Salt
- Pepper
- ½ cup Parsley
- ½ cup Cilantro
- 4 cloves Garlic
- 1 tsp Cumin
- 2 tbsp. Olive oil
- 1 Lemon juice
- 1 tsp Sweet pepper
Instructions
Pre-cook the mallow by steaming
- Finely chop the stems and the bakoula leaves a little less finely.
- Steam for about 20 minutes, either in the basket of the couscoussier, or in a steamer basket over a large pan of water (the volume of the leaves will decrease very quickly).
Prepare the seasoning
- Finely chop the parsley and coriander.
- Crush the garlic cloves.
- Separate the flesh of the preserved lemons from the skin. Cut the peel into small pieces.
- Heat the olive oil in a frying pan, add the spices and herbs (except garlic) and leave in the hot oil for a few minutes (5 maximum).
Finishing the bakoula
- Once the mallow leaves are soft, return the pan to the heat and add the garlic, mallow leaves, lemon juice and preserved lemon flesh.
- Mix and sauté for 10 minutes.
- Serve in a large dish, adding the olives and pieces of preserved lemon peel as decoration.
Notes
It's difficult to give exact quantities, as khobiza is sold in bunches of varying, non-standardised size!
Let's say that for a starter or side dish for 4 people, you need around 200 - 250 grams of cooked leaves, and that they reduce in size like spinach, but a little less. Spinach loses a lot of weight: 1 kg of raw spinach yields around 300 g cooked.
For this salad, as we're using the stems, which lose a lot less, I think you need to start with around 600 grams raw. But if you experiment with other values, let me know in the comments!