Best 4 Moroccan Desert Salad Recipes

MOROCCAN BARLEY SALAD

Moroccan Barley Salad image

A make-ahead barley salad that has plenty of bold North African flavor thanks to preserved lemon, oil-cured olives, and cilantro. Perfect for potlucks (no mayo here!), this salad is also a bonus for the host as you can make it up to two days ahead of time and refrigerate until the party starts.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

1 1/4 cups pearled barley
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/2 cups chopped sweet onion, such as Vidalia
3 carrots, peeled and cut into a 1/4-inch dice (1 cup)
2 teaspoons minced fresh ginger (from a 1-inch piece)
1 1/4 teaspoons coriander seeds
2 tablespoons diced preserved lemon
1/3 cup pitted and chopped oil-cured black olives
4 teaspoons fresh lemon juice
1/2 cup lightly packed chopped fresh cilantro

Steps:

Cook barley in a large pot of generously salted boiling water until al dente, 25 to 28 minutes. Drain; let cool 10 minutes. Meanwhile, heat a medium skillet over medium; swirl in 2 tablespoons oil. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until onion is translucent and carrots are crisp-tender, about 5 minutes. Stir in ginger and coriander. Cook until fragrant, about 1 minute more. Transfer to a large bowl; stir in preserved lemon, olives, and lemon juice.
Stir barley into onion mixture. Stir in remaining 2 tablespoons oil; season with salt and pepper. Let cool about 1 hour, or cover and refrigerate up to 2 days. Stir in cilantro; serve.

MOROCCAN FRUIT SALAD

Moroccan Fruit Salad image

This is one of my favorite dishes while I am in Morocco. It is made often because fresh fruit is so cheap there.

Provided by SillyGrrl

Categories Dessert

Time 20m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

6 -8 ounces vanilla yogurt
1 pint fresh strawberries
2 apples, peeled (any kind)
1 -2 banana
2 oranges or 2 tangerines
1 tablespoon sugar

Steps:

Cut up the strawberries & place in a bowl. Cut up the apples, bananas & 1 orange & add to the strawberries.
Mix the sugar in with the fruit. Next add the yogurt & stir.
Squeeze the juice from the last orange into the bowl and stir.
Note: The yogurt & juice may separate if it is stored in the refrigerator. Stir before serving.

Nutrition Facts : Calories 127.8, Fat 1.6, SaturatedFat 0.8, Cholesterol 4.5, Sodium 17.3, Carbohydrate 28.8, Fiber 4.6, Sugar 21, Protein 2.6

MOROCCAN COOKED PEPPER SALAD

Moroccan Cooked Pepper Salad image

A tasty cooked salad with tomatoes and green peppers. It's good warm or cold.

Provided by HIMEESGIRL

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2 green bell peppers
3 tablespoons olive oil
4 fresh tomatoes, peeled and chopped
2 teaspoons sugar
1 ½ teaspoons paprika
1 teaspoon fresh parsley
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon garlic powder
ground black pepper to taste
1 (2.25 ounce) can sliced green olives

Steps:

Preheat the oven broiler.
Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 5.6 g, Fat 8.4 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 450.8 mg, Sugar 3.8 g

MOROCCAN DESERT SALAD

Moroccan Desert Salad image

Our guide made this salad for us several times, during a trek through Morocco's Sahara desert. It can be a main dish, served with lots of bread, or a starter. You can add other fried veggies such as potatoes (although they would have to be par-boiled first) and you can also vary the ingredients. In fact, I think it's best when you dress it up a bit, so consider this recipe like an empty artist's palette. Try making it with red onion, instead of white, a few olives, sliced boiled eggs or some tinned fish. Mackerel seemed quite popular in Morocco but chunks of tuna would also be nice.

Provided by Sackville

Categories Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

2 tomatoes, chopped small
1/4 cup finely chopped onion
1/2 green pepper, finely chopped
1 stalk celery, finely chopped
1 tablespoon olive oil
1/2 teaspoon vinegar
salt
fresh ground black pepper
1 small zucchini, thinly sliced
1 medium eggplant, thinly sliced
2 eggs
salt & freshly ground black pepper
3 -4 tablespoons oil (not olive oil)

Steps:

Put all the salad ingredients in a bowl.
Mix and leave to sit while you prepare the fried vegetables.
Beat the eggs in a small bowl and season with a bit of salt and pepper.
Heat the oil in a 9-10" frying pan.
I prefer a non-stick pan.
When the oil is very hot, but not quite smoking, start dipping the eggplant into the egg and then putting it directly into the frying pan.
Work quickly until the pan is filled.
By the time you've covered the surface of the pan, it will likely be time to start flipping the eggplant.
Cook until they are golden on both sides, 1-2 minutes.
Remove the eggplant to a sheet of paper towel.
Cover and keep warm.
Continue frying the eggplant in batches, then cook the zucchini using the same method.
Heap the salad in the middle of a large bowl or plate and arrange the fried veggies around the salad.
Serve immediately.

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