Best 5 Spicy Moroccan Bread Salad Recipes

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Welcome to the world of flavors with this Moroccan bread salad recipe! This tantalizing dish is a symphony of textures and tastes, combining the crunch of toasted bread with the soft, juicy sweetness of ripe tomatoes and cucumbers, all bound together with a spicy, aromatic dressing. Hailing from the vibrant streets of Morocco, this salad is a perfect balance of spice and freshness, sure to tantalize your taste buds and leave you craving for more. With this easy-to-follow recipe, you'll be able to create a delicious and authentic Moroccan bread salad that's perfect for any occasion. Let's embark on a culinary journey and discover the secrets behind this North African treasure.

Let's cook with our recipes!

SPICY ORANGE SALAD, MOROCCAN STYLE



Spicy Orange Salad, Moroccan Style image

Provided by Amanda Hesser

Categories     easy, quick, weekday, salads and dressings

Time 10m

Yield Serves 4

Number Of Ingredients 10

3 large seedless oranges
1/8 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon garlic
3 tablespoons olive oil
1 tablespoon red-wine or sherry vinegar
Salt
Freshly ground black pepper
1/3 cup chopped parsley
12 pitted black olives, preferably imported Greek or Italian

Steps:

  • Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
  • Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 9 grams

SPICY MOROCCAN BREAD SALAD



Spicy Moroccan Bread Salad image

Another salad by Rachel Ray. You can substitute your favorite cheese for jarlsberg and if you want you can substitute your favorite bread for the peasant/country loaf.

Provided by tomsawyer

Categories     Greens

Time 30m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 9

1/2 cup extra virgin olive oil
2 garlic cloves, finely chopped
1 teaspoon ground cumin
country bread, torn into about 1/2 inch pieces
4 stalks celery & leaves, sliced
1 cup canned chick-peas, drained
4 ounces jarlsberg cheese, cut into about 1/4 inch cubes
1/2 cup slivered almonds, toasted
1/4 cup red wine vinegar

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl, combine 1/4 cup olive oil, the garlic, and the cumin.
  • Add the bread and toss.
  • Scatter the bread onto a baking sheet and bake, tossing occasionally, if necessary, until toasted.
  • In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar, and the remaining 1/4 cup of olive oil.
  • Add the bread and toss. Let stand for 1 hour.
  • Season with salt and pepper if you want.
  • Tip: something I haven't tried is toasting the bread in the toaster first and then dipping.

SPICY MOROCCAN CARROT SALAD



Spicy Moroccan Carrot Salad image

This is a twist on the traditional. This recipe seems to call for a lot of cilantro, that is no mistake. Adapted from "Plenty" by Yotam Ottolenghi.

Provided by threeovens

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

2 lbs carrots
1/3 cup olive oil, plus extra to garnish
1 onion, minced
1 teaspoon sugar
3 garlic cloves, crushed
1 serrano chili, minced (and seeded, if you want less heat)
1 green onion, minced
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 tablespoon white wine vinegar
1 tablespoon preserved lemon, chopped (Quick Preserved Lemon)
kosher salt
2 1/2 cups fresh cilantro, coarsely chopped plus extra to garnish
1/2 cup Greek yogurt, chilled

Steps:

  • Peel carrots and dice them; place in a large saucepan and cover with salted water.
  • Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
  • Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
  • Remove from heat and season liberally with salt, stir well, and let cool.
  • Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
  • Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.

Nutrition Facts : Calories 280.5, Fat 18.9, SaturatedFat 2.6, Sodium 165.4, Carbohydrate 28, Fiber 8, Sugar 13.3, Protein 3.1

SPICED MOROCCAN SALAD



Spiced Moroccan Salad image

Two of your five a day

Provided by tweety_anja

Time 25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Using a small wire whisk, mix together the harissa, the 5 tablespoons of olive oil and the lime juice in a small bowl. Stir in the chopped coriander, mint and a grinding of pepper. Taste and adjust to the way you like it, adding a little more lime or harissa if needed.
  • Heat the remaining tsp of oil in a heavy-based pan, add the almonds and fry until golden, shaking the pan occasionally so that they are evenly coloured. Tip onto kitchen paper to drain, then season and set aside.
  • Wash the Romaine then, working from the base, cut the leaves into chunky slices, stopping about a third from the top to leave the tips of the leaves intact. Tip the lettuce into a bowl and scatter over the almonds, spring onions, olives and remaining coriander leaves. Give the dressing a quick whisk then drizzle over the salad. Perfect served with Tomato & Cheese flatbread and chilled glass of Riesling.

MOROCCAN BREAD WITH CHARMOULA AND SPICED LAMB



Moroccan Bread with Charmoula and Spiced Lamb image

Provided by Rafih Benjelloun

Categories     Bread     Herb     Lamb     Side     Bake     Spice     Bell Pepper     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 breads (2 servings per bread)

Number Of Ingredients 24

For lamb
1/2 pound boneless leg of lamb steaks, trimmed, cut into 3 x 1/2 x 1/4-inch strips
2 tablespoons chopped fresh parsley
1 teaspoon ground cumin
1/2 teaspoon ground coriander
For dough
1 cup warm water (105°F. to 115°F.)
4 teaspoons dry yeast
1/4 cup olive oil
1 1/2 teaspoons salt
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
2 tablespoons olive oil
Charmoula topping
2/3 cup thinly sliced red bell pepper
2/3 cup thinly sliced red onion
2/3 cup chopped fresh cilantro
1/4 cup water
2 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chopped garlic
1 tablespoon tomato paste
1 1/2 teaspoons ground cumin
1/4 teaspoon dried crushed red pepper

Steps:

  • Make lamb:
  • Stir all ingredients in bowl to blend. Sprinkle with salt and pepper. Chill at least 2 hours and up to 1 day.
  • Make dough:
  • Pour 1 cup warm water into large bowl; sprinkle yeast over. Let stand until mixture is foamy, about 10 minutes. Mix in 1/4 cup oil and salt. Combine both flours in medium bowl. Stir enough flour mixture into yeast mixture 1/2 cup at a time to form slightly sticky dough. Knead on floured surface until smooth and elastic, about 10 minutes. Oil large bowl; add dough and turn to coat. Cover bowl with plastic wrap. Let stand in warm area until doubled in volume, about 1 hour.
  • Meanwhile, heat 2 tablespoons oil in medium skillet over medium-high heat. Add lamb mixture; sauté until just cooked through, about 3 minutes. Transfer to plate.
  • Make charmoula:
  • Combine all ingredients in medium bowl. Season with salt and pepper. Set aside.
  • Punch dough down. Divide into 4 equal pieces. Cover; let stand 10 minutes. Preheat oven to 450°F. Roll out each dough piece on floured surface to 7-inch square. Top each with 1/4 of charmoula, then 1/4 of lamb, pressing to adhere to dough. Oil 2 large baking sheets. Using large spatula, transfer breads to sheets.
  • Bake breads until cooked through and brown on bottom, about 15 minutes. Serve warm.

Tips:

  • Choose the best-quality tomatoes for the best flavor. Look for ripe, juicy tomatoes that are free of blemishes.
  • Use a variety of colors of tomatoes for a more visually appealing salad.
  • If you don't have any stale bread, you can toast fresh bread in the oven until it is dry and crispy.
  • Feel free to add other vegetables to the salad, such as cucumbers, bell peppers, or onions.
  • If you like a more spicy salad, add more harissa paste or chili powder.

Conclusion:

This spicy Moroccan bread salad is a simple but flavorful dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover bread. With its unique combination of flavors and textures, this salad is sure to be a hit with your family and friends.

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