Moroccan Mallow Salad with Lemon Juice and Olives - Bakoula

Common mallow (khoubiza or bakoula) grows wild in Morocco, and it's not unusual to see people gathering the leaves from fields.. They're also sold in large bunches in the markets . The leaves are chopped, steamed and then sauteed with olive oil, spices, olives and preserved lemons. The resulting cooked salad is eaten as a dip with Moroccan bread.

I Used in here some Greens and spinach leaves since i don't have any mallow so The nutrition is high and the result is the Same.  

Ingredients :

1/2 lb. (250 g) mallow leaves or a Mix of Collar Greens and spinach, stems removed (about 8 cups, packed)

1/2 cup olive oil

1/2 cup chopped parsley or cilantro, or a mix

4 cloves garlic, finely chopped or pressed

1 1/2 teaspoons paprika

1 1/2 teaspoons cumin

1/2 teaspoons salt, or more to taste

1/4 teaspoon cayenne pepper

1 to 2 tablespoons lemon juice

1 handful of red or Green olives

Steps:

1- Wash the mallow or the Greens and spinach leaves Mix 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.

2- Squeeze out any excess liquid from the steamed leaves, and transfer them 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.

3- Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds if u have any.

Simple Tuna Pasta Salad

Mustard and dill really add wonderful flair to 

the flavor of this simple salad. It's really very 

inexpensive to serve.

Ingredients:

1    Package (7 ounces) small pasta shells or the one of your Choice , cooked and drained

1    Can (6 ounces) tuna, drained and flaked

1    Large carrot, shredded
1/4 Cup chopped Green onion
3/4 Cup mayonnaise
1    TBS lemon juice
2    Teaspoons prepared mustard
1    Teaspoon dill weed
1/2 Teaspoon salt
1/8 Teaspoon pepper

Steps:

1- In a large salad bowl, combine the pasta, tuna, carrot and onion. Combine remaining ingredients, whisk until smooth.

2- Pour over pasta mixture , toss to coat. 

3- Cover and refrigerate for1-2 hours. 

Enjoy!

Zaalouk or Eggplant Cooked Salad

This a very traditional tasty cooked Moroccan salad made with eggplant, fresh tomatoes and pure olive oil, flavored with spices and cooked to a puree.  It's a very common side entree to many dishes with the Bread .

Ingredients:

1     Large eggplant 

4     Tomatoes 

3     Garlic cloves 

1     Small green Pepper

2     TBS olive oil

1     TBS cilantro and Parsley

1/4  Teaspoon Cumin 

1/2  Teaspoon Paprika

2     TBS Lemon Juice

1      Pinch of cayenne Pepper

2     TBS Olives  

1/4  Teaspoon tomato paste 

1/2   Cup water

       Salt  & Pepper to taste 

Steps:

1- Get out a deep and large pan, and add olive oil to it. Heat up the pan to a medium heat.

2- Add the chopped eggplant , Tomatoes , and the green Pepper , & the Garlic.

3- stir little bit in the Olive oil and Add the water , Cover and let simmer till the vegetables become so tender and the mixture is boiling (add little bit more water if needed).

4-Add the spices and the tomato Paste and cilantro and Parsley , let all continue simmer & stir from time to time till it's well cooked then start to Mash with the fork or wood spoon.

5- when all access of water are gone and the mixture is thick add chopped Olives and Lemon Juice , stir to mix & make sure it doesn't stick in the bottom of the pan  .

6- Turn off the Heat & Adjust seasonings if necessary, a bit of more salt or ground black pepper or ground cumin if you wish.  Add a pinch of sugar if the sauce tastes too acidic & Serve warm or cold. 

Nancy's Potato Salad

This is potato salad the old fashioned way - with eggs, celery and pickles is a beautiful combination of Flavors.

Ingredients:

6-10 Red Potatoes

3       Boiled Eggs

2       Green Onions

1       Cup celery

1/4    Cup diced pickle relish

1       Teaspoon Mustard

1        Cup mayonnaise (Hellmann's)

Steps:

1- Boil the Red Potatoes About 20 min until part tender, then peal and dice them Hot .

2-Add the chopped green Onions + celery +pickle relish + 2 diced boiled Eggs.

3-Add the mustard and the mayonnaise (Hellmann's) and stir into Potatoes mixture, Add Salt and Pepper to Taste .(Add more mayonnaise id Salad seems too Dry) 

4- Slice the last hard boiled Egg to decorate the Top of your Salad.

Cumin lime chickpeas

Very quick, easy and healthy fresh Salad

Ingredients: 

for 2-3 servings

1     Can garbanzo Beans chickpeas or (Boiled chickpeas)

1/4  Medium red Onion (chopped)

1     Minced Clove of garlic 

1/2  Medium Lime

1     TBS Olive oil

1     TBS finely chopped cilantro

1     Teaspoon Cumin

1     Pinch of cayenne pepper

       Pinch of  Salt to Taste 

Steps:

1-Empty the cans of chickpeas into a colander and rinse with cool water. Let the chickpeas drain as you prepare the rest of the salad.

2-Prepare the dressing by squeezing the juice from one lime into a bowl and adding the olive oil, cumin, cayenne pepper, and salt. Finely minced cloves of garlic as well. Stir everything to combine. Taste and adjust salt to your Taste.

3-Add the drained chickpeas and the dressing to the bowl with the cilantro and onion. Stir to combine and then serve! The flavor intensifies the longer it sits, so refrigerate before serving for a stronger flavor.

Coleslaw

Coleslaw Salad is my favorite Specialy with burgers and Sandwiches or Fried Fish , i Got this recipe through the Internet it's a Clone for KFC coleslaw that turned up to be pretty Good with some adjusting.

Ingredients:

1/2   Head Shredded Cabbage 

1      medium carrot cut in Small cubes

1      Tbs chopped onion

1/3   Cup mayonnaise 

2      Tbs granulated Sugar

1      Tbs Milk 

1       Tbs buttermilk

1       Teaspoon lemon juice

1       Teaspoon white vinegar

1       Stalk celery (or celery salt )

         Salt & Pepper to Taste 

Steps:

1-Make sure that the cabbage , the carrot , the Onion & the celery Stalk are cut into a very small pieces 

2-Combine  the mayonnaise the milk and the buttermilk , the lemon juice , the vinegar , Salt & Pepper and (the Celery salt if used) in large bowl and Beat until smooth.

3-Add cabbage , carrot , Onion and celery stalk (if used instead of the celery salt).

4-Cover and refrigerate at least for 2 Hours before Serving . 

salmon Salad

sometimes this my favorite lunch it is very yummy , easy to make and refreshing in the summer time ..

ingredients:

1   Canned Salmon 

1   Diced Celery stick 

2   Diced Scallions
2   TBS Mayonnaise 
Salt & Pepper to taste

Steps:

1- in a large bowl combine Drain salmon with the celery and the Scallions 

2- add the salt , the pepper and the Mayo 

3- Mix well 

4- refrigerate before serving so that the flavors blend together .