Moroccan cuisine · Salads & Mezze

Zitoun Mrakad

Green olives marinated with preserved lemon, garlic, and harissa, left to infuse for at least a day.

Ingredients · for 6 servings

• 400 g green olives
• 1 preserved lemon
• 5 cloves garlic
• 2 tbsp harissa
• 1 tsp cumin
• 1 tsp coriander seeds
• 1 bunch fresh cilantro
• 120 ml olive oil
• 1 tbsp lemon juice

Instructions

1. Rinse the olives, drain well, and lightly crush each one with the back of a knife so the marinade can penetrate; plan for one day of marinating.
2. Toast the coriander seeds in a dry pan for 1 minute until fragrant and coarsely crush them in a mortar.
3. Quarter the preserved lemon, scrape out the soft flesh, and cut the peel into fine strips; cut the garlic into thin slices.
4. Whisk harissa, cumin, the crushed coriander seeds, the lemon juice, and the olive oil into a smooth marinade.
5. Mix in the olives, preserved lemon strips, garlic, and the roughly chopped cilantro, and pack everything into a clean jar so the olives are covered by the oil.
6. Cover and let infuse in the fridge for at least 24 hours, then serve at room temperature as an aperitif bite or part of a mezze platter.