Beet Carpaccio

Ingredients

• 2 cooked beets (we roasted ours - you can boil them in water as well)

• 1 tbsp honey

• 1/2 lemon juice

• 4 tbsp of olive oil

• 1 tsp Dukkah

• salt (to taste)

• green onion tops (optional, they add a nice flavor)

Method

Slice the beets thin using a mandolin and arrange on a platter.

Make the dressing: in a bowl, whisk all the remaining ingredients the until you obtain a smooth somewhat thin dressing, then add the olive oil and the lemon juice then blend well.

Pour over the beets and let it marinade in the fridge for at least 30 min.

Cucumber Aleppo Salad

Ingredients

• 4 Persian Cucumbers (cubed)

• 2 tbsp Extra Virgin Olive Oil

• 1/2 tsp of Aleppo Pepper

• 1 tbsp Lemon or Lime Juice

• Salt (to taste)

Method

Mix the lemon juice, salt and Aleppo pepper. Let sit for 5 minutes. Add the olive oil and mix well. Toss in the cucumbers and your salad is ready to serve.

Endive Dukkah Salad with Preserved Lemon Vinagrette

Ingredients

• 2 Endives

• Soft Cheese (to preference)

• 1 tsp Dukkah

• 1/4 Preserved Lemons (pulp removed)

• 2 tbsp Extra Virgin Olive Oil

• 1/2 tsp Honey

• 6 Walnuts (halved or diced)

• Salt to taste

Wash the endives and cut the bottom to obtain whole leaves. Scatter them on a plate, crumble the cheese and the walnuts on top. Make the vinaigrette by whisking the olive oil, honey, dukkah and the chopped preserved lemon until the vinaigrette is nice and thick, drizzle over salad and serve.

"Pepper Shlada" - Roasted Pepper Salad

Ingredients

• 2 Bell Peppers

• 1/2 Preserved Lemons (pulp removed)

• 1 Garlic (clove, grated)

• 8 Tbsp Olive Oil

• Parsley (chopped)

• Cilantro (chopped)

Method

Roast a bell pepper on the stove or on the BBQ. Transfer to a bowl and cover until the skin is soft. Remove the skin, and seeds. Slice and marinade in olive oil, grated garlic clove and a sliced or diced Preserved Lemon, cilantro and parsley.

Chermoula Fava Beans

Ingredients

• 1/2lb Fava Beans (shelled)

• 4 Tbsp Chermoula

• 1/2 Preserved Lemon (pulp removed)

• 2-3 Tbsp Olive Oil

• Salt to taste

Method

In a medium saucepan boil shelled beans, uncovered until tender, about 10 mins. Strain and while hot, toss the beans in Chermoula with olive oil and Preserved Lemons. Serve warm or at room temp.

Chef Emily Crawford Dann Green Goddess Tahini Dressing

Ingredients

• 1 clove garlic

• 6 green onion tops

• ¼ cup fresh mint leaves

• ¼ cup fresh dill leaves & stems

• ¼ cup fresh tarragon

• ¼ cup cilantro leaves & stems

• ¼ cup Villa Jerada tahini

• ¼ cup olive oil

• juice of 2 lemons

• ½ -1 cup cold water

• 1 tsp kosher salt

Method

In the bowl of a food processor, blend the garlic, green onion tops & herbs until finely chopped. Add the tahini, lemon juice & salt. & continue to blend.

 With the machine running, slowly add the olive oil. The mixture will separate but will quickly come back together once the water is added.

 With the machine running, slowly add the water until smooth and creamy. Depending on what you are using the dressing for will determine how much water you use. If it’s to dress a salad use more water to make it thinner. If it’s to be used as a dip add less water so it is thicker.

Leek Salad

Ingredients

• 1 Leek (trimmed and cut into circles)

• 1/2 Preserved Lemon (pulp and skin)

• 4 tbsp Extra Virgin Olive Oil

• 1/2 cup Parsley

• 1/2 cup Cilantro

• 1 clove Garlic

• 1 cup Water

• 1/4 tsp Black Pepper

• Salt to taste

Method

1. In a frying pan on low to medium heat place the water and the leeks cut into circles while maintaining them together. Add a bit of salt and cook covered on a relatively moderate heat to create steam but not boiling so the leeks stay intact, about 5-7 minutes.

2. Meanwhile in a mortar and pestle, put the garlic, lemon and a bit of salt and pound until you obtain a nice paste. Transfer to a bowl and add the rest of the salt, pepper and olive oil. Taste and adjust seasoning if needed.

3. Check the leeks, They should be soft by then. Otherwise add some water and keep cooking until they are soft. Plate them on a shallow plate and drizzle the vinaigrette on top. Let sit in the cooler for an hour at least to allow the leeks to soak in the flavors. Enjoy with some bread or in a sandwich with boiled eggs, roasted vegetables or a nice grilled steak.

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.

Rose Onion Pickles

Ingredients

• 1 red onion

• 2 tbsp raisins

• 1 tsp sumac

• 1 tsp rose water or 1 rose bud

• 1/2 cup vinegar

• 2 tsp salt

• 1 tsp sugar

• 1 tbls extra virgin olive oil

Method

1. Thinly slice the onions and scatter them onto a shallow plate. Sprinkle the salt and the sugar. Add the raisins and the rosebuds or rosewater and mix with your hands to ensure the onions are fully coated.

2. Let sit for 5 mins. Add the vinegar and mix again.

3. Let sit for at least an hour at room temperature and add olive oil and garnish with sumac before serving.

Cucumber Tahini Salad

Ingredients

• 3 Persian cucumbers
• 2 tbsp Tahini
• 1/2 tsp Nigella
• 6 sprigs of cilantro
• 1/2 of a lime
• 2 to 3 tbsp olive oil
• 1/2 tsp honey
• 1 onion (quartered & thinly sliced)
• 2 tbsp water
• Salt to taste

Method

Mix tahini with a bit of water to get a dressing like consistency. If you prefer lighter dressing, add a bit more water or add less if you prefer a thicker dressing. Whisk, then add the honey and salt. Cut the cukes the way you like and add the dressing and mix well. Plate the cucumbers and add the onion, cilantro, olive oil and sprinkle the nigella on top. Finish with a squeeze of lime juice.

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.

Sumac Radish Salad

Ingredients

• Watermelon radish

• Daikon radish

• White radish

• Salt

• Sumac

• Olive oil

• Lemon juice

• Cilantro sprigs

Method

This time the recipe is your intuition. You have carte blanche. You shave some radishes, whisk some good olive oil and lemon. Sprinkle some sumac and salt and the dish is ready. We are adamant about the soigné presentation though.

Aleppo Peach & Tomato Salad

This is a recipe our dear friend Chef/Restaurateur Renee Erickson shared with us during a recent visit.

Ingredients

• 2-3 Peaches (cut)

• 2-3 Tomatoes

• 1 Tbls Olive oil

• 1 Tbls Aleppo pepper

• Lemon juice (to taste)

• Thai Basil (generous sprinkle)

• Salt (to taste)

Method

Rub peaches with olive oil, gently grill for 2 min.

Cut tomatoes in chunks, mix in a bowl olive oil, lemon juice, salt and Aleppo pepper. Add the tomatoes, peaches and coat well. Serve on a platter and sprinkle with Thai basil. 

Read the whole story and find a few more incredible recipes that Renee shares with us here.

Harissa Citrus Salad

• 2 Oranges 

• 1 tbsp Villa Jerada Harissa

• 5-6 Oil Cured Olives

• 1tbsp Olive oil

• Parsley, Fennel or Mint leaves (to taste)

• Onions (finely sliced)

  Peel the oranges, paring away all the exterior white pulp. Cut each orange into supremes or wedges (to your preference. If wedges then cut each wedge into 1-inch pieces). 

  Place the harissa, lemon, olive oil in a salad bowl. Add some juice from the oranges and whisk to combine. Add the oranges, parsley, mint or fennel, olives and onions. Toss gently to mix. Serve cold or at room temperature.

Grilled Quail with Harissa and Sumac

Harissa Quail:

• 3 tbsp Villa Jerada Harissa
• 1 tsp salt
• 2 tbsp olive oil
• 1/4 cup water
• 1/2 tsp crushed thyme
• 2 quail

Sumac Quail:

• 3 tbsp Sumac
• Half a lemon juiced
• 1 tsp salt
• 3 tbsp olive Oil
• 2 quails

In a bowl mix all ingredients to obtain a marinade. Soak the chicken into the marinade for at least 45 min. Grill (we did a bbq for ours) gently turning often enough to ensure nothing burns or overcooks (depending on the bird) about 7 min on each side or until cooked to your preference. Once cooked serve on a dish with some lemon wedges.

Dukkah Endive Salad

• 2 endives
• 4 dates
• 150g Manchego cheese
• Picholine Olive Oil
• half a lemon
• 2 tbsp. Dukkah

Separate the endives leaves rinse and dry. Place on a plate and put aside. Pit the dates and slice. Mix your olive oil and a half a lemon into a thick vinaigrette. Pour the vinaigrette on top of the endives, sprinkle 3 quarters of the Dukkah, and mix all with your hands. Add the dates, then grate the cheese on top and sprinkle the rest of the Dukkah over the salad.

Ras El Hanout Yogurt

• 1 ½ cups full-fat greek yogurt or labneh
• 2 teaspoons Res el Hanout spice blend
• 2 teaspoons honey
• Best quality extra virgin olive oil, to serve
• Raw sliced vegetables, to serve

Whisk the yogurt, Res el Hanout and honey together in a medium bowl. Set aside for 10 minutes to allow the flavors to come together. Serve with vegetables and topped with best quality olive oil. (I used Les Terroirs de Marrakech extra-virgin olive oil.)