In most Moroccan homes a Shabbat meal is not a meal without all the “salads”. I’m not talking about Greek or Caesar salad, but cooked salads which are actually dips. These salads are served as an appetizer and eaten with bread. You can find these salads in most supermarkets, but of course nothing compares to homemade.
I am pure bred Moroccan, my father was born in Tangier, and my Mother in Sefrou. EVERY Shabbat my mom prepares over 10 salads. Humus, babaganoush, tehina, beats, eggplant, roasted peppers, carrots and on and on… The most popular of these salads is Salade Cuite. Which translates from french to cooked salad. Some people call it Matbucha as well as Shakshuka. In many traditional Moroccan homes these salads are cooked with lots of oil. I actually get nauseous when I see food sitting and drenched in oil. All my moms salad recipes use minimal oil and taste 10 times better. Keep in mind that cooking these salads takes time and work, but the results are well worth it.
Saute Jalapeno, Green pepper and garlic in oil.
Add diced tomatoes, paprika, and salt to the pan.
Bring to a boil on med-high heat. Then turn the heat down to medium. Cook for a least one hour or until all the liquid has evaporated. Mix and mash tomatoes every 6-10 min with a potato masher.
Serve hot or cold with bread!
- 1 Jalapeno seeded or 1/2 tsp hot pepper flakes
- 1 Green pepper Brunoise
- 2 tbsp oil
- 2 cloves galic minced
- 2 14.5 ounce cans of diced tomatoes
- 1 full tbsp paprika
- 3/4 tsp salt
- On a medium heat saute Green pepper, garlic, and jalapeno for two to three minutes.
- Add diced tomatoes, paprika, and salt.
- Bring tomatoes to a boil on a high heat than lower heat to medium.
- Mix and mash (using a potato masher) every 6-10 min for at least one hour or untill all the liquid has evaporated.
- Refrigerate and serve cold or hot with bread.
Keep checking for more of these delicious salad recipes…