Moroccan cuisine · Vegetable Dishes

Bakoula bel Zitoun

Mallow greens braised for a long time, cooked down with garlic, preserved lemon and olives into a dense green dish.

Ingredients · for 4 servings

• 1 kg spinach (or substitute mallow leaves)
• 1/2 bunch cilantro
• 1/2 bunch flat-leaf parsley
• 6 garlic cloves
• 1 preserved lemon
• 100 g green olives
• 1 tsp paprika (sweet)
• 1 tsp cumin
• 6 tbsp olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Wash the greens thoroughly in several changes of water, remove thick stems and cut the leaves roughly; finely chop the cilantro and parsley.
2. Put the greens in a wide pot with the herbs and 100 ml water, cover and let wilt over medium heat for 20 min., stirring twice.
3. Tip the mixture into a sieve, drain well and chop roughly on a board — this makes the dish dense rather than watery.
4. Finely grate the garlic and let it release its aroma in the olive oil for 1 min., add the paprika and cumin and immediately stir in the greens.
5. Cook down uncovered over low heat for 20 min., stirring often, until the mixture glistens dark green and no water remains at the bottom of the pot.
6. Cut the preserved lemon peel into strips, fold in with the olives and the juice of the lemon, and serve lukewarm with flatbread.