Moroccan mallow salad, Bakoula

In Morocco, common mallow, also known as khoubiza or bakoula, grows wild. It is common to observe individuals harvesting the leaves from fields, vacant lots, and other locations. Souks also sell them in big bunches. After being cut, steam-cooked, the leaves are combined with spices, olive oil, preserved lemons, and olives. With Moroccan bread, the prepared salad is consumed like a dip.

Add a small tablespoon of harissa or a roasted and minced chili pepper for a hot touch, follow the same steps as for Moroccan Spinach Salad with Olives and Preserved Lemons. You might wish to try this same procedure with other greens instead of mallow or spinach.

First, give the mallow a good rinsing a couple of times. After draining, cut the leaves.
Steam the leaves for around 20 minutes, or until they become tender, over boiling water.
Using the back of a spoon, remove any remaining liquid and transfer to a skillet.
Add everything else, excluding the olives.
Fry over medium-high heat for approximately five minutes.
Serve warm or room temperature after adding seasoning to taste. Add candied lemon and olives to the salad as garnish.

INGREDIENTS

• 300 g of either spinach or mallows, or both combined
• Three tablespoons of olive oil
• 3 tablespoons of finely chopped parsley
• 3 tablespoons of finely chopped coriander
• Two tablespoons of lemon juice
• three garlic cloves, cut finely
• One teaspoon of paprika
• ½ teaspoon freshly ground pepper and cumin salt

Garnish:
One preserved lemon, sliced into strips, olives

INSTRUCTIONS

1. Thoroughly rinse and drain the leaves. Chop the leaves and put them in a steamer basket over hot water to steam.
2. Cook until the leaves are soft, about 20 minutes. There will be a noticeable drop in volume and a darker hue. Next, use the back of a spoon to press all the water out of the leaves.
3. In the meantime, heat up a skillet with olive oil and add the garlic, herbs, and spices. Take care to prevent burning the garlic. Put aside.
4. Incorporate the chopped preserved lemon pulp and lemon juice together with the mallow into the chermoula. Simmer on medium-high heat for ten minutes.
5. After adding seasoning to taste, serve warm or at room temperature, topped with slices of preserved lemon and whole olives.

BESAHA!