Bakoula, Moroccan Mallow Salad
Ingredients
- 250 g Mallow leaves or spinach
- ½ cup Olive oil
- ½ cup Parsley or cilantro Chopped
- 4 Garlic cloves Finely chopped or pressed
- 1 ½ tsp Paprika
- 1 ½ tsp Cumin powder
- ½ tsp Salt or more to taste
- ¼ tsp Cayenne pepper
- 1 to 2 tbsp Lemon juice
- 1 Preserved lemon rind quartered
- Pulp from the preserved lemon finely chopped
- 1 Handful of red olives
Instructions
- 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.
- 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.
- Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds.