← Nouns Cooking · Moroccan

Ingredients

• 500 g spinach, mallow or Swiss chard, washed
• 1 handful Parsley, chopped
• 1 handful Coriander (cilantro), chopped
• 4 cloves Garlic, crushed
• 5 tbsp Olive oil
• 1½ tsp Paprika
• 1 tsp ground cumin
• 1 pinch Cayenne pepper
• ½ tsp Salt
• 2 tbsp lemon juice
• ½ Preserved lemon, pulp chopped, rind in thin strips
• 60 g red or black olives

Method

1. Steam the greens for 8–10 min until fully wilted (or blanch them in boiling water for 2 min). Squeeze out as much water as you can, then chop finely with the herbs.
2. Warm the oil in a wide pan over low heat and fry the garlic for 1 minute without letting it colour.
3. Add the greens and herbs with the paprika, cumin, cayenne and salt. Cook for 10–15 min, stirring and pressing with a spoon, until the mixture is dark, dry and glossy with oil.
4. Stir in the preserved lemon pulp and lemon juice, then pile into a bowl. Top with the rind and olives and serve warm or at room temperature with bread.

Tips

• In Morocco this is made with wild mallow (khoubiza) picked after the rains; spinach and chard are the easiest swaps.
• It keeps for 3 days in the fridge and tastes even better the next day.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Cooking With Alia My Moroccan Food