Pickled Harissa Picholine Olives

Ingredients

• 1 jar of Picholine Olives

• 1 Garlic clove (grated)

• 1 tbsp Harissa

• 1/4 of a Preserved Lemon (skin only)

• 1 Napa Cabbage Leaf (diced)

• 1/4 Onion (chopped)

• 1 cup of Parsley and Cilantro (mixed)

• 1/2 tsp of Kefta Rub

• 2 tbsp of Extra Virgin Olive Oil (or more to your liking)

Method

Drain the olives and remove the bay leaf, garlic and preserved lemon from the brine.

Mix all the ingredients in a bowl and mix well until all the ingredients are well incorporated.

Enjoy as a salad. Add to sandwiches or serve as an appetizer.

Picholine Olives with Harissa

Ingredients

• 1jar Picholine Olives

• 1tbls Harissa

• 1tbls Extra Virgin Olive Oil

• 1tbls Cilantro

• 1tbls Parsley

Method

Finely chop cilantro and parsley and in a bowl mix together olives, harissa, olive oil and herbs and serve!

Roasted Fish with Chermoula

Ingredients

• 1-4 pieces of black cod (or any type of meaty, flaky white fish)

• 1 cup parsley

• 2 cup cilantro

• 1 tbsp paprika

• 1 tbls Villa Jerada Chermoula

• 1 tbsp Villa Jerada Harissa

• 1 tbsp cumin

• 2 threads of saffron

• 3 garlic cloves

• 2 tbsp olive oil

• 1/2 preserved lemons skin and flesh

• 1/2 cup of olives

Method

In a mortar pound all the ingredients except olives into a paste.
Rub the fish with the marinade and let sit for an hour.
Preheat the oven to 400. Place in the oven and bake for 12 to 17 min depending on the thickness of your fish fillets. Garnish fish with preserved lemon slices, olives, cilantro and parsley.

Bekkoula - Steamed Spinach Salad Tartine

Ingredients

• 1 bunch Spinach leaves, most of the stem removed

• 1/2 cup olive oil

• 1/2 cup tomato (fresh or we like Posardi tomato sauce)

• 1/2 cup chopped parsley

• 1/2 cup chopped cilantro

• 2 cloves garlic (finely chopped or pressed)

• 1 tbls Kefta rub

• 1/2 teaspoons salt, or more to taste

• 1 to 2 tablespoons lemon juice

• 1 preserved lemon rind (quartered)

• Pulp from 1 preserved lemon (finely chopped)

• 1 handful of Picholine olives

Method

1. Wash the spinach and drain well. Finely chop the leaves and crush the garlic then steam until spinach is wilted, about 2-3 mins.

2. Remove any excess liquid move to a frying pan. Add the remaining ingredients, stir to mix, and saute over medium heat for several mins until all the greens are wilted and well blended.

3. Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds and serve with bread or our favorite - on a tartine.

Mderbel - Moroccan Cauliflower Salad

We don't really follow the trends like cauliflower rice but we do eat the cauliflower mash our mama fed us in Morocco.

Ingredients

• 1 Cauliflower head

• 2-3 Tbls Harissa (or to taste)

• 3 Garlic Cloves

• 1/2 Preserved Lemon (thinly sliced)

• 4 Tbls Olive Oil (or to taste)

• 1/4 cup Parsley

• 1/4 cup Cilantro

• Salt (pinch)

• Pepper (to taste)

Method

1. Cut cauliflower into small pieces and simmer in olive oil, garlic, parsley, cilantro, preserved lemons, salt and pepper until soft. About 20 mins.

2. Once cooked, add Harissa, mix and mash with a fork.

3. Drizzle olive oil over the top and serve!

Tomato Salad Merhzina

This dish is a staple you'll find on every single Moroccan table, every season. It compliments just about anything you can imagine and is incredibly easy to make.

Ingredients

• 2-3 Heirloom Tomatoes (Rough chopped)

• 1/2 cup Picholine Olives

• 1/2 Onion (finely chopped)

• 1/2 Red or Green Bell Pepper (roasted and chopped)

• 1/4 Preserved Lemon (thinly sliced)

• 4 Tbls Olive Oil (or to taste)

• 1 Tbls Vinegar or squeeze of fresh Lemon

• 1/4 cup Parsley

• 1/4 cup Cilantro

• Cumin (pinch)

• Salt (pinch)

Method

1. Peel the tomatoes and cut in half. Remove the seeds and any liquid. Dice finely.

2. Wash and chop the herbs well.

3. Mix all the ingredients and add the vinegar and olive oil.