Moroccan cuisine · Salads & Mezze

Bakoula (Mallow Greens Salad)

Steamed spinach and herb leaves chopped with garlic, preserved lemon and olives into a warm mezze.

Ingredients · for 4 servings

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

Instructions

1. Wash the spinach thoroughly in several changes of water and remove any thick stems; wash the parsley and cilantro and shake dry.
2. Steam the leaves and herbs together in a steamer basket over boiling water for 12–15 min, until everything has completely wilted and turned dark green.
3. Squeeze the steamed leaves firmly to remove excess water, then coarsely chop with a knife on a board — don't purée; the salad should keep some texture.
4. Warm the olive oil in a wide pan, let the finely chopped garlic infuse for 1 min, and stir in the paprika and cumin.
5. Add the chopped leaves and cook uncovered over medium heat for 10–12 min, turning frequently, until the liquid has evaporated and the mixture glistens.
6. Fold in the finely diced preserved lemon, olives and lemon juice, season to taste with salt and pepper, and serve warm as a mezze.