Moroccan Salads, Part I
by Victoria Challancin
by Victoria Challancin
Salads in Morocco are a culinary marvel. Served raw, sharpened with lemon juice and spices, or cooked into a mysterious exotic mix, these salads always reflect what is seasonal and fresh. Rarely are salads served on their own, but rather they appear on the table either as one large composed dish or on separate plates, always offered with the intention to whet the appetite for what is yet to come, always meant to be shared. The textures and flavors vary from savory to sweet, sharp to smooth, crunchy to puréed and they are usually served at room temperature.
For the last few years I have been lucky enough to take several small groups to Morocco. The following photos are from those trips.
For the last few years I have been lucky enough to take several small groups to Morocco. The following photos are from those trips.
At the home of a dear friend: Medfouna, often called "Berber Pizza," surrounded with small plates of Moroccan salads
Infrequently encountered: Couscous as salad, surrounded by hummus, baba ghanouj, olive paste, and raw tomato salad
In the bright sun of Essaouira, a simple salad olives, egg, tomato, and crusty bread with freshly-pressed olive oil
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