Zaalouk in Morocco
This Zaalouk simply had to be included in my Moroccan travels of taste. As it is one of the staple foods in Morocco. There fore you often get it served as a side dish or you might just get a little bowl with a bit of bread to serve as a little dip before the main meal.
The Zaalouk salad is a very easy salad to make. In fact you literally let everything simmer in a pot for about 30 minutes. Followed by some mashing until you reach your preferred texture, and serve. It is eaten hot and cold.
There is one important thing to remember though. Always use fresh tomatoes. A tin of tomatoes is really a big no-no in a Zaalouk salad. Like with many Moroccan dishes, they might look simple but it is all about the freshness, the texture, and the oiliness.
Make it your own Zaalouk
As with many staple foods in Morocco there is no one recipe. Every household or region will have slightly different ways of cooking. One important choise to make with a zaalouk is, Do I leave the aubergine skin, or do I peel it? This really makes a huge difference in texture. I personally prefer peeling, as it adds to the creaminess of the dish. Another important choise is the texture. How chunky do you want your salad to be? I have seen salads as chunky as a ratatouile. And I have seen zaalouk which looks more like a creamy, fully blended dip. Sometimes people like to add extra ingredients as well, for example; Roasted pepper or cauliflower.
I hope you will start experimenting with your own personal favourite zaalouk. Let me know the outcome down below, or add @haricoco1 to your instagram post. If you are interested in more Moroccan cuisine, check out my post; Morocco – the flavours of the souks.
Zaalouk is part of ; ‘Travels of taste‘. discovering the world with our senses and imaginations. Walking around the hustle & bustle of the souks, and discover all the flavours Morocco has to offer, check out my full Moroccan ‘travels of taste’ post; >>> Morocco – the flavours of the souks.