Chef Zohra
Oranges à la Cannelle
Cold orange slices, cinnamon, and orange-flower water: the winter dessert-salad that refreshes the table after a long tagine and still feels generous enough for guests.
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Chef Zohra
Salade de Lentilles
Green lentils held intact, dressed while warm with cumin, garlic, lemon, and olive oil. This is the Moroccan salad that turns bread, olives, and a few small plates into supper.
Chef Zohra
Matbucha (مطبوخة)
Tomatoes and peppers cooked down until they stop tasting raw and become a dark, glossy salad for bread, eggs, fish, or any table that needs one more plate.
Chef Zohra
Khizou Mchermel (خيزو مشرمل)
Carrot rounds simmered tender, then turned while warm through cumin, garlic, fresh coriander, olive oil, and preserved lemon. A cooked salata for bread, weeknights, and the table that widens.
Chef Zohra
Salade de Loubia (لوبيا)
Tender white beans drink a warm chermoula of garlic, cumin, paprika, coriander, and tomato, then rest until the oil shines on them. Eat it cool, with khobz and room for one more hand.
Chef Zohra
Taktouka (طقطوكة)
Green peppers charred until their skins blister, tomatoes cooked down in olive oil, garlic, cumin, and paprika. Taktouka is the salad you scoop with bread before the main dish ever arrives.
Chef Zohra
Salade Marocaine (Chlada)
A bright everyday chlada of tomato, cucumber, and onion, chopped small so every spoonful catches cumin, lemon, and olive oil. The cooked salads have their depth; this one brings the table awake.
Chef Zohra
Salade Russe Marocaine
The cold wedding-table salad Morocco made its own: potato, carrot, and peas cut small, bound in mayonnaise, chilled until neat, tender, and ready for a crowded platter.
Chef Zohra
Salade de Betterave
Cooked beets diced and dressed while still faintly warm, with lemon, olive oil, parsley, and cumin. Sweet, earthy, and bright on the Moroccan table.
Chef Zohra
Salade d'Oranges aux Olives
A winter Moroccan salad where sweet oranges meet black olives, olive oil, cumin, and paprika. Cold, bright, salty, and generous, it startles in the old way.
Chef Zohra
Zaalouk (زعلوك)
Eggplant cooked past soft with tomatoes, garlic, cumin, and good olive oil until it collapses into the warm Moroccan salad you scoop up with bread.
Chef Zohra
Khizou bel Limoun (خيزو بالليمون)
Fine-grated carrot dressed with orange juice, a little sugar, orange-flower water, and cinnamon. Khizou bel limoun is the fresh raw counterpoint that wakes up a Moroccan table.
Chef Zohra
Batata Mchermla (بطاطا مشرملة)
Potatoes simmered until tender, then turned while warm through chermoula, garlic, cumin, paprika, coriander, olive oil, and preserved lemon. This is a weeknight Moroccan salad that still opens the table.
Chef Zohra
Bakoula (بقولة)
Mallow greens cooked soft and dark with garlic, cumin, preserved lemon, and olives, the Moroccan cooked salad that tastes of spring rain and a loaf of khobz shared warm.
Chef Zohra
Salade de Pois Chiches à la Chermoula
Soft chickpeas dressed warm in chermoula, with cumin, preserved lemon, tomato, onion, and herbs. It sits among the salataat, ready for khobz, ready for one more hand at the table.
Chef Zohra
Foul Mchermel (فول مشرمل)
Fresh fava beans cooked until tender, then folded warm into chermoula of garlic, cumin, paprika, coriander, and preserved lemon. Spring food for a shared bowl, carried to the table with bread.
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