Moroccan Sides for the Mediterranean Table

When it comes to day-to-day meal planning, Moroccans favor recipes that are quick, easy to make, affordable and most importantly delicious! Taktouka is one such classic recipe, that is ever so present on the Moroccan table. It is made and enjoyed all year-long, since it is the perfect appetizer for lunch or dinner.

You won’t need any special tools to make this recipe at home. If you don't have a gas stovetop for grilling the peppers, you can always use your oven broiler to char the peppers, and create that delicious smoky flavor. Once your peppers are done, all that's left is for you to chop up the tomatoes, herbs, and garlic, then throw everything in a pan with seasonings, and wait for the Taktouka to simmer.

Make it in advance and store it in the fridge, then preheat it whenever you fancy a delicious side-dish to spice up your meal. Serve it hot or lukewarm with a fresh salad and Khobz (Moroccan bread), then enjoy!

Pumpkin is a very versatile ingredient in Moroccan cooking. Sugar pumpkins are especially popular because they are sweet, making them ideal for all types of recipes, including couscous, tagines, and warm salads.

In this course, the dada is making a delicious pumpkin Zaalouk, a famous dip (called warm salad in Morocco) that is traditionally made with eggplants, but has been revisited in recent years and made with all types of vegetables including squash.

To make this pumpkin zaalouk at home you won't need any special tools or ingredients, all you need is pumpkin (or the squash of your choice), garlic, parsley, olive oil and a few staple spices. If you don't have a double boiler for steaming the pumpkin, you can always cook it in a pot with just a little bit of water.

Pumpkin zaalouk can be made in advance and stored in the fridge. Serve hot or warm, then dip into it with some Moroccan bread, and enjoy!

Turning vegetables into a dip is a famous technique in Moroccan cuisine. These dips are referred to as "Zaalouk." This cooking method involves cooking the vegetables twice. First by steaming, grilling, or frying them, before mashing them and cooking them a second time with a variety of spices, herbs, and lemon juice.

Zaalouk is mostly often made with eggplants, but pumpkins, cauliflower, zucchini and carrots are also very popular alternatives.

In this course, the dada is making a cauliflower version of Zaalouk. It is made with only cauliflowers, garlic, parsley, cilantro, olive oil and a few staple spices. This recipe is very easy and quick, which makes it a perfect dish to throw together on busy nights, or to make ahead and store in the fridge, then enjoy throughout the week.

If you don't have a double boiler for steaming the cauliflower, you can always cook it in a pot with just a little bit of water. Serve the cauliflower zaalouk hot or warm, then dip into it with some Moroccan bread, and enjoy!

Looking for ways to make greens more delicious? Try this classic Moroccan salad of purslane (rajla), and feel free to replicate it with any greens you have, including spinach.

All you need to make this delicious side dish is purslane (or the greens of your choice), lots of garlic, parsley, and warm spices including paprika and cumin. All the ingredients go in a pot, and are cooked until tender.

Serve this salad warm or lukewarm with any favorite main dish, including tagines, some Moroccan bread, and enjoy!

Watch the dada show you all her tricks to perfecting this classic Moroccan recipe.

Eggplant Zaalouk Mechoui is a popular Moroccan cooked salad that is served as a side-dish with chicken or meat tagines. It is a popular dish that uses only a few ingredients, but packs a punch of flavor!

The combination of eggplants, tomatoes and spices is very popular across the Mediterranean. Such dishes include baba ganoush, stuffed eggplant, eggplant parmesan, etc. Zaalouk is the Moroccan take on the popular combination and can be served as a side dish or as a dip.

Eggplant Zaalouk can be made with fried or roasted eggplants. In this course, the dada (chef) will show you how to make the roasted eggplant version. All you need to make this recipe are eggplants, tomatoes, garlic, olive oil and a few staple spices. It is very simple, and quick to make in a skillet. Simply roast the eggplants for that wonderful smokey flavor, then add them to the flavorful tomato base, and your dip is ready to be enjoyed!

Zaalouk can be stored in the fridge and served hot or warm whenever you are ready to enjoy it!