Moroccan cuisine · Salads & Mezze

Chlada Hamed Markd

A small mezze of finely diced preserved lemon peel, black olives and parsley in olive oil.

Ingredients · for 4 servings

• 2 preserved lemons
• 150 g black olives
• 1 bunch flat-leaf parsley
• 1 garlic clove
• 4 tbsp olive oil
• 1/2 tsp paprika (sweet)
• 1 pinch cumin
• Pepper

Instructions

1. Halve the preserved lemons, scrape out the soft flesh with a spoon and discard it – only the peel is used.
2. Rinse the peels briefly under cold water, pat dry and cut into very fine dice, about 3 mm.
3. Pit and roughly chop the olives, and crush the garlic with a knife into a fine paste.
4. Pick the parsley leaves and chop them medium-fine – leave out the stems, as they make the salad stringy.
5. Combine everything in a bowl with the olive oil, paprika, cumin and pepper; no salt is needed because of the preserved lemons.
6. Let the mixture sit for 10 min and serve in a small bowl alongside tagine or grilled fish.