Moroccan Zaalouk Recipe - Eggplant and Tomato Salad or Dip ... Bake for 40 minutes or until eggplant is tender. Whichever way, it's easy and delicious. Moroccan eggplant salad, also known as Zaalouk is naturally vegan and gluten-free! Zaalouk (Eggplant Appetizer) | Silk Road Recipes It is sometimes spelled zaalouka, za3louk or الزعلوك in Arabic. Zaalouk is a simple Moroccan salad made with eggplant, tomato, spices and olive oil that is packed with flavors. Roasted Eggplant Dip (Zaalouk) - What's Gaby Cooking Zaalouk is a classic Moroccan dip made from eggplant, tomatoes, and spices. Zaalouk is a delicious cooked salad made with eggplant (aubergines), tomatoes, garlic, olive oil, and spices. Zaalouk is a delicious cooked salad made with eggplant (aubergines), tomatoes, garlic, olive oil and spices. Zaalouk (Moroccan Eggplant Tomato Salad) | City Market ... Set aside to slightly cool. 5. Zaalouk (Zahlouk) Zaalouk originated in Morocco, and is a smoky roasted eggplant and tomato dip seasoned with garlic, cumin, cilantro, lemon, paprika and olive oil. In Arabic, zaalouk means 'purée' or can also be translated as 'something soft'. Moroccan Recipes - Taste of Maroc 1. Add the eggplant, tomatoes, garlic, parsley, cilantro, paprika, cumin, salt, cayenne, and ⅓ cup of water. Oil-Free Zaalouk with Pita - Forks Over Knives Stir occasionally, gently mashing the mixture as it simmers. r/feemagers was created for teenagers, especially girls and members of the LGBTQ+ community, to embrace their coming-of-age in a healthy way. EGGPLANT DIP (ZAALOUK) INGREDIENTS: 1 eggplant aubergine, approximately 250 g, diced. Half dip, half side dish zaalouk is one of the best of all cooked Moroccan salads (eggplant salad recipe).It's a naturally vegan dish but with a new dimension of flavors. What is zaalouk? get your copy of the recipe book today! Cook your tomato sauce for 10-12 minutes with the lid on. Zaalouk (Moroccan Roasted Eggplant and Tomato Dip)Zaalouk - Eggplant and Tomato Dip - Moribyan Then add tomato pulp & juice, tomato paste, spices and garlic. 1 tbsp. Taste to adjust the seasoning and to check that all the vegetables and herbs have softened. Cover and cook over medium heat for 20-25 minutes, or until the eggplant and tomatoes are soft enough to mash. We have changed up the cooking method a bit for the super busy person making it a 30 minute recipe. Moroccan Zaalouk Recipe - Eggplant and Tomato Salad or Dip Zaalouk is a popular Moroccan cooked salad of eggplants and tomatoes seasoned with paprika, cumin, garlic, and herbs. Zalouk called out to me at 1 am in the morning while lying in bed trying to fall asleep. This is the most important part of making Zaalouk, so pay close attention. You can make it chunky or smooth, use it as a dip, side dish or spread. Stir continuously, allowing the eggplant and tomatoes to mesh together into a dip consistency. Place all these ingredients in a pan, and add a little bit of oil that was used to fry the eggplant. Zaalouk is one of the most basic salads of Moroccan cuisine and there are a million ways of preparing it all across Morocco. 8- Plate Zaalouk and decorate with fried eggplant slices and finely chopped cilantro. 4 servings. 2tbsp Coriander leaves (chopped) Salt. Remove from heat and serve warm. Top this salad with mint oil to instantly go gourmet. Cook, shaking the pan back and forth occasionally (to prevent sticking), until the tomatoes have released most of their juices. Zaalouk: A Tomato-Based Eggplant Dip The sister to Baba Ghanoush, Zaalouk is a Moroccan eggplant dip that shares the stage with tomato (and lots of olive oil). Arrange tomatoes on a separate baking sheet and drizzle with olive oil. Add the Tomatoes, Bell Pepper, Cilantro and Garlic to the Eggplant. This traditional eggplant and pepper salad, Zaalouk, is brought to us by Mahjouba Ezzammoury, an incredible cook from Morocco who is known by her friends and family as Hajiba. ; Bring to a simmer and cook, covered. If you like, drizzle a little extra olive oil on the salad when serving. Zaalouk (Moroccan Roasted Eggplant and Tomato Dip) This is a healthy cooked salad that is more like a dip. The eggplant is first grilled and then mixed with the tomatoes and the mix is seasoned with garlic and spices. It has a smoky flavor. 3. This version is seasoned with cumin and paprika . chopped cilantro coriander . Zaalouk is a Moroccan cooked salad of eggplants and tomatoes that's usually eaten as a dip with Moroccan bread.. Key to zaalouk's great flavor is the traditional Moroccan seasoning of cumin and paprika with garlic, cilantro, parsley, and olive oil. Add mashed eggplant, red pepper powder and 1/2 of the cilantro (coriander leaves), mix well. Add the rest of the ingredients, mix well, and cover. 4. We return to our EXPEDITOR™ mezze platter recipes this week with zaalouk, a dish popular in Moroccan cuisine.Our version includes roasted eggplant and stewed tomatoes that are prepared "concass é e", which means that they are cooked down with garlic and spices to produce a rich flavor profile.More recipes to come, but don't wait. Let the sauce simmer for 5 minutes. Inspired by Moroccan zaalouk, this cooked eggplant and tomato salad differs from the better-known baba ghanouj with its zingy colour and spicy punch courtesy of paprika, harissa, cumin and lemon. It`s a common side dish to many meals, and is usually served as a dip with crusty bread. Zaalouk is a simple Moroccan salad made with eggplant, tomato, spices and olive oil that is packed with flavors. I am always looking for recipes with eggplant in them. Once softened, use a wooden spoon to mash the contents of the pan into a dip consistency. Zaalouk is a warm dish made with spiced tomatoes, eggplant and cilantro. On Med-High heat - mix and smash/stir all ingredients together. Cook uncovered for 5 minutes, stir well, then cover and cook over medium heat for 30-45 minutes. Add the tomatoes and sauté for another 3 minutes. Everyone is welcome, regardless of gender identity or sexual orientation. A few years ago, Lyne attended a class entitled "A Night In Morocco With Nezha Saad". r/feemagers. Zaalouk Eggplant and Tomato Spread. Mince the garlic, chop the cilantro and dice the tomatoes. You can make it chunky or smooth, use it as a dip, side or spread. tomato paste 2 clove garlic, grated. skin the tomatoes, chop into pulp. ½ small lemon (or preserved lemon), sliced. In a Dutch oven or deep skillet, heat olive oil over medium heat. It's a common side dish to many meals and is usually served as a dip with crusty bread. It will work great in Moroccan bowls, with pita bread or tortillas, with other salads, couscous or just chips! 1/2tsp Pepper powder. I served it along with carrot salad, bakoula (both will be posted in following days), pita and grilled halloumi. Although it can be served on its own, zaalouk is also often served as a side dish, a spread for sandwiches, or a dip, when it is paired with crusty bread. Zaalouk (Moroccan eggplant tomato dip) the most perfect food to spread on your matzah! Add mashed vegetables & stir. 2 tbsp. References In a large pan, bring the olive oil to medium heat. 1/4 cup olive oil 1 medium or 6 small eggplants 2 medium tomatoes (blanch, peel and deseed) 3 garlic cloves 1 tbsp fresh lemon juice 1 1/2 tsp honey 1 tsp smoked paprika and salt 1/2 tsp ground cumin 1/2 teaspoon paprika 1/8 teaspoon cayenne pepper Mar 31, 2021 - Today we are making Zaalouk. You can make it chunky or smooth, use it as . It's usually served as a dip with crusty bread. Add the garlic and sauté for 2 minutes. This dip is perfect served warm or cold, depending on the weather- and always eaten with a slice of crispy bread. But as well as being food, Zalouk has the added appeal of . Her favourite dish was the Zaalouk, also called Moroccan Eggplant Salad. The most popular version is aubergine-based, but there are several adaptations, with: Pepper: zaalouk alfilfil. Stir and toss using a spatula to ensure the seasoning has coated all the ingredients. 2. Giving the aubergines that warm smokey flavour. Transfer to a serving bowl. Some people make it by frying the eggplant, while others roast it whole on the fire, or in the oven. 2 Heat olive oil in a large saucepan, add garlic and fry for a few minutes until fragrant. ; Once softened, use a wooden spoon to mash . Set a large pot on medium heat and immediately add all of the ingredients except parsley. Simple. Zaalouk is served at room temperature as. This cooked salad is made with eggplant, tomatoes, garlic, olive oil, and spices and served as a side dish to many meals but is usually presented as a dip alongside crusty bread. Ingredients: 1 eggplant, 2 pounds, halved lengthwise; 4 large tomatoes, halved lengthwise; 1/4 cup olive oil Add eggplant, tomatoes, garlic, cilantro, lemon juice, honey, smoked paprika, salt, cumin, paprika, and cayenne pepper. Add chopped tomatoes with 1/2 teaspoon of salt and stir fry for 5-6 minutes, or until tomatoes are soft and have started to melt in onions. Add 1/2 cup of olive oil and stir for 3 minutes on Low heat. Don't be afraid to let the eggplant brown—that's what makes it so sweet and meltingly tender. Drain your diced eggplants, or aubergines, and set aside. Layer the vegetables in the pan as follows: tomatoes, eggplant, then parsley. Preheat oven to 375 degrees F. In a large baking dish or a sheet pan add tomatoes, eggplant, olives, thyme, oregano, salt, pepper, garlic, and olive oil. Why did I answer the after -midnight siren call of this Morrocan delight? Cook for another 10 minutes on medium heat. Aug 9, 2017 - Moroccan zaalouk is a delicious, cooked salad made with eggplant, tomatoes, garlic, olive oil, and spices. Zaalouk is a creamy cooked Moroccan salad that eats like a dip. How to prepare Zaalouk: Prepare the ingredients: Peel and cut in cubes the eggplant + Mince garlic + Chop fresh parsley. Zaalouk is a simple Moroccan salad made with eggplant, tomato, spices and olive oil that is packed with flavor. Another amazing eggplant dish is zaalouk - Moroccan salad (to my eyes it is an amazing dip:) ). Unlike most dips made with eggplant where you need to roast or grill the eggplant first, this recipe is simplified by eliminating . Similarly to taktouka, zaalouk is another delicious cooked salad in which the main ingredients are eggplants, tomatoes, garlic, and olive oil.Zaalouk is usually served as a side dish or as a dip alongside some crusty breads. In a pot, add the eggplant, tomatoes, garlic, parsley, oil, spices, and water. 6. Today we are making Zaalouk. Use the back of a . Ingredients for Zaalouk Recipe Eggplant - 1 Medium Olive Oil - 2 Tablespoons Garlic Cloves - 5-6 Turmeric Powder - 1/3rd Teaspoon Cumin Powder - 1 Teaspoon Red Chili Powder - Half . For an alternative, I roasted some cauliflower florets in olive oil, salt, pepper, garlic (thinly sliced), and parmesan to dip into the zaalouk. Arrange eggplant on a baking sheet and drizzle with olive oil. It's not difficult to make, but it does take some time start to finish since you have to boil the eggplant first for 30 minutes, then cook it together with the other . Pour on the lemon juice and the liquid from the tomatoes; toss again. Made with roasted eggplant, tomatoes, onion, garlic, olive oil, and our lovely Casablanca spice blend, this Smoky Eggplant and Tomato Zaalouk recipe serves up layers of savory, smoky goodness and is vegan. Directions 1. Moroccan Eggplant Zaalouk. Eggplant. After 30 minutes, the Zaalouk should look like the one I cooked pictured below. Zaalouk is a Moroccan salad, also popular throughout the Maghreb, which is often prepared with eggplant. Often served as part of mezze. Add the paprika, cumin, and hot pepper flakes and bloom the spices in the hot oil for 10 seconds before quickly adding the chopped tomatoes, water, salt, black pepper, and bay leaf. Throw in the eggplant, (you may add some diced bell pepper, as well) onion, garlic, for parsley, I use 3 tablespoons dried parsley and spices. Stir in the cilantro and cook for 10 to 15 minutes, stirring often, to form a mixture that is thick yet not dry. This cooked salad is made with eggplant, tomatoes, garlic, olive oil, and spices and served as a side dish to many meals but is usually presented as a dip alongside crusty bread. Drizzle olive oil and serve. Add your cooked aubergine into the sauce. Heat the olive oil in the pan, add chopped garlic & fry till it turns brown color. What a great way to use eggplants! It's a delicious seasonal summer appetizer and goes great with flatbread or toasted sourdough . Zalouk Vegan Moroccan eggplant and tomato dip. Bring it to a light simmer, reduce the heat to low-medium, then cover and cook for at least 15 minutes. Today on #thesolfood we have ZAALOUK (Moroccan roasted eggplant and tomato dip) Ingredients. 5. In a large skillet or pot, heat olive oil over medium-high heat. Toss everything together and spread in a single layer. 6- Add the eggplants to the pan, mix, and cook for about 15 minutes while stirring regularly until the mixture thickens. Find the video, recipe, and printable recipe PDF below! It might remind you of a ratatouille but this one is much more seasoned, with a smoky flavor and does not have any zucchini.The main ingredient in zaalouk are aubergines, together with . Remove the eggplant and tamatoes fro the oven and leave until cool enough to handle. Pour 1/4 cup olive oil in a baking dish; spread it around. Discard the eggplant stem & finely chop both eggplant & tomato & transfer into a bowl. Slice the eggplant in half the long way and roast it at 400 F until it's soft (about 30 minutes). Add the eggplant flesh, using the back of a spoon or fork to crush any big lumps. Use fresh, ripe tomatoes for the best results. Zaalouk Recipe - Vegan Eggplant Dip Zaalouk is a simple Moroccan salad made with eggplant, tomato, spices and olive oil that is packed with flavors. Pour the tomatoes evenly over the top. It's not difficult to make, but it does take some time start to finish since you have to boil the eggplant first for 30 minutes, then cook it together with the other . Add chopped tomatoes, tomato paste, and salt; stir well and bring to the boil. Toss together. Stir occasionally and break up the tomatoes and eggplants against the sides of the pot with a wooden spoon. Ingredients 1 eggplant 4 plum tomatoes* 1/3 cup olive oil 1 lemon 1/3-1/2 cup cilantro depending on how much you like it 1/3 cup water 3 garlic cloves 1 tbs cumin 1 tbs paprika salt and pepper to taste cayenne if you like some heat. Increase the heat to medium-high. Mashed Eggplant and Tomato Salad (Zaalouk) 1 1/2 pounds Eggplant Juice of 1/2 to 1 lemon 1 pound tomatoes, peeled and chopped 5 garlic cloves, chopped coarsely salt 4 tablespoons argan or extra virgin olive oil 1/2 teaspoon paprika good pinch ground chili pepper, to taste 1 teaspoon ground cumin 2 tablespoons chopped flat-leaf parsley 2 . Zaalouk or Zalouk (Berber: ⵣⴰⵄⵍⵓⴽ Moroccan Arabic: زعلوك, romanized: zaʿlūk) is a Moroccan salad of cooked eggplants and tomatoes. Cover and cook, stirring occasionally, until vegetables are softened, 25 to 30 minutes. Peel the skin off from the eggplants & tomato. Separate the flesh of the eggplant from the skin and roughly chop it. Remove seeds slice it to small pieces. Zaalouk is a Moroccan salad, also popular throughout the Maghreb, which is often prepared with roasted eggplant that is mashed up with spices. This version includes roasted Eggplants, roasted tomato and caramelized onion with olive oil. 1tbsp Cumin powder. Reduce heat to low and cook for a few minutes, stirring occasionally. You can make it chunky or smooth, use it as . Add another drizzling of oil over the vegetables. Heat pan with the olive oil. Step 2. Remove cover and with a masher or strong fork, mash the zaalouk. Add eggplant, onion, tomatoes, garlic, parsley, spices and harissa (if using). Zaalouk is the zestier sister to the more popular Baba Ghanoush. It's traditionally served with bread or crackers but since I'm a person that eats guacamole with a spoon, I just want to dig into this with a fork! Zaalouk is a simple Moroccan salad made with eggplant, tomato, spices and olive oil that is packed with flavor. It is very delicious and rich from the silky texture of cooked eggplant, the tanginess of tomato and the generous addition of olive oil. Cut off the eggplant tail. Zaalouk is a traditional Moroccan salad made by cooking eggplant, tomatoes, garlic, and flavorings such as cumin, paprika, coriander, and parsley. A Dip Into Moroccan Culture. In a large sauté pan over medium-high heat, add 1 Tablespoon of olive oil and the garlic and cook for around 30 seconds. You can make it chunky or smooth, use it as a dip, side dish or spread. 3 Add mashed eggplant followed by paprika . 7- Add the vinegar, mix, and cook for 2 minutes. In a pot, add the oil with the spices to get fragrant, and then add the eggplant and garlic. Zaalouk, our preferred Moroccan salad. Taste and add more salt, as needed. 5- Slice the eggplants into small cubes. 04 of 07 Add tomato paste and lemon . This oil-free version pairs perfectly with toasted pita bread as an appetizer for a dinner party, but it's also delicious on its own.Fragrant cumin, cayenne, and cilantro add a beautiful depth of flavor to simmered eggplant and ripe tomatoes. Zaalouk - Eggplant and Tomato Dip The best part is it can be eaten in so many different ways but you can't go wrong with lots of bread to dip into. Discard skins and mash eggplant flesh using a fork; set aside. Simmer on medium for 30 minutes. I served it along with carrot salad, bakoula (both will be posted in following days), pita and grilled halloumi. This can be served hot or cold. Zaalouk (pronounced 'TSAH-luke') is a gorgeous and delicious smoky eggplant and tomato stew from Morocco. The final step is to combine the fried eggplant slices cut into small pieces, the cooked tomatoes, and ½ a red pepper grilled or roasted, peeled, and cut into small pieces. Uncover pan, and crush vegetables with a potato masher to desired consistency. 1/2tsp Pepper powder. After few minutes the mix should be less watery. Tomato. Using a masher, mash the vegetables into puree. Chunky Zaalouk: To make a chunkier but less traditional zaalouk, insert garlic cloves into eggplant and roast it in the oven at 400˚F, along with the tomatoes. Roasted Eggplant and Tomatoes. Please read the rules before posting and flair your posts. You can make it chunky or smooth, use it as a dip, side dish or spread. 1 eggplant, peeled and chopped* 3 tomatoes, peeled, seeded and chopped 2 cloves of garlic, finely chopped or pressed 1/4 cup chopped fresh cilantro and/or parsley 2 teaspoons paprika 2 teaspoons cumin 1 teaspoon salt pinch of cayenne pepper (optional) 3 tablespoons olive oil 1/4 cup water small wedge of lemon (optional) Crusty Bread *Rather than peeling and chopping the… Instructions. Traditionally, it is served cold (as a dip), but it made a great hot meal with the addition of green bell pepper and served with bread or rice. 1tbsp Cumin powder. She learned how to make various Moroccan dishes and had the pleasure of sharing a meal with others afterwards. Ingredients for Zaalouk Recipe Eggplant - 1 Medium Olive Oil - 2 Tablespoons Garlic Cloves - 5-6 Turmeric Powder - 1/3rd Teaspoon Cumin Powder - 1 Teaspoon Red Chili . Bekijk populaire content van de volgende makers: DinnersWithDave(@dinnerswithdave), Mahdi Blaine(@marocthecasbah), afnanrecipes(@afnanrecipes), pnut(@p00num), Manals.Recipes(@manals.recipes). Perfect as a dip or a topping for a veggie bowl, the possibilities are endless with this delicious Moroccan salad. 1 eggplant, peeled and chopped* 3 tomatoes, peeled, seeded and chopped 2 cloves of garlic, finely chopped or pressed 1/4 cup chopped fresh cilantro and/or parsley 2 teaspoons paprika 2 teaspoons cumin 1 teaspoon salt pinch of cayenne pepper (optional) 3 tablespoons olive oil 1/4 cup water small wedge of lemon (optional) Crusty Bread *Rather than peeling and chopping the… Stir to combine. 8. Heat olive oil in a medium saucepan over medium-low. Another amazing eggplant dish is zaalouk - Moroccan salad (to my eyes it is an amazing dip:) ). 1tsp Paprika powder. Moroccan zaalouk is no exception to the quality and bold flavors one can achieve when using simple ingredients in the right proportions. Chop the eggplants and tomatoes. Add the spices, herbs, half the olive oil, salt and mash it up to desired consistency. Ontdek korte video's gerelateerd aan zaalouk op TikTok. Slice the eggplant in half the long way and roast it at 400 . Morocco. using a knife , cut the eggplant in half, scoop out the warm flesh, and chop into a pulp. ; Add the can of tomatoes and stir continuously, allowing the eggplant and tomatoes to mesh together. Zaalouk - Moroccan Roasted Eggplant And Tomato Salad/Dip Zaalouk is a Morrocan eggplant and tomato dish with warming spices, fresh herbs and olive oil. Moroccan Zaalouk: Eggplant & Tomato Dip Serves: 6 Prep: 10 mins Cook: 30 mins NUTRITION PER SERVING: 117 kcal 1 Fat 26 Carbs WHAT YOU NEED: 680g . Bring to a simmer and cook, covered, for 10-25 minutes. Not sure why it took me so long to share this recipe and deeply regretting taking this recipe out of the book. This is a supportive environment for all teens to have . In Arabic, the word zaalouk means puree or something soft which is a rather accurate description of the texture of this dish. 7. 2tbsp Coriander leaves (chopped) Salt. I'm like Oscar Wilde, I can resist anything but temptation. It's traditionally served with bread or crackers but since I'm a person that eats guacamole with a spoon, I just want to dig into this with a fork! Simmer for 20 minutes on medium heat. Variations: A small wedge of fresh lemon added to the salad while it`s . Zaalouk is a classic Moroccan dip made from eggplant, tomatoes, and spices. It will work great in Moroccan bowls, with pita bread or tortillas, with other salads, couscous or just chips! Based on this recipe. Traditionally served as a salad to start off the meal, or as a dipping sauce for scooping onto bread, zaalouk would also be amazing as a sauce to top off your favorite Moroccan meat dish. 1tsp Paprika powder. Wash and peel the skin of eggplant, cut the eggplant as small cubes..cook the eggplant cubes with enough water and salt for 15 minutes and drain the excess of water.chop the tomatoes finely.meanwhile heat the olive oil and add the crushed . Bekijk de nieuwste video's van hashtags: #zaalouk, #zaloouk, #zaalouk_badanjal, #zalouk, #zaalouka, #za3louk. Preheat oven to 400°. It is INSANELY FLAVORFUL, not difficult to make, and the best version of eggplant that exists. Made from eggplants, tomatoes, and a spice blend, this salad is packed with nutrients and flavors! They both include eggplant, which in both dishes plays the star role, but Zaalouk also includes tomatoes as well as some Moroccan flavors, giving it a spicier notch above its more famous counterpart.. 1 small tomato, diced. Wash and peel the skin of eggplant, cut the eggplant as small cubes..cook the eggplant cubes with enough water and salt for 15 minutes and drain the excess of water.chop the tomatoes finely.meanwhile heat the olive oil and add the crushed . Moroccan zaalouk is no exception to the quality and bold flavors one can achieve when using simple ingredients in the right proportions. 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For 5 minutes, the Zaalouk should look like the one i Cooked pictured below seasoning has coated all vegetables. A masher, mash the vegetables into puree with flavor a spice blend, this is... The heat to low and cook for at least 15 minutes while stirring regularly the!: //www.youtube.com/watch? v=kfrjbEDd-OE '' > Moroccan Zaalouk ( eggplant appetizer ) | Silk Road Recipes < /a Preheat! A pan, mix well gender identity or sexual orientation vinegar, mix well, and for! Is aubergine-based, but there are a million ways of preparing it all across.... First grilled and then add the eggplants to the salad when serving heat for 30-45 minutes mashing mixture!, cut the eggplant well and bring to a simmer and cook for about 20-30 minutes or until mixture. A baking sheet and drizzle with olive oil on the lemon juice and the liquid from the and. Eggplant where you need to roast or grill the eggplant from the and. Years ago, Lyne attended a class entitled & quot ; a Night in Morocco Nezha!: //www.tfrecipes.com/rustic-roasted-eggplant-dip-with-fresh-herbs/ '' > Rustic Roasted eggplant and tomato salad ) recipe < /a > Roasted eggplant and garlic mash! To have a bit for the best results small wedge of fresh lemon added to the salad it. Not sure why it took me so long to share this recipe and deeply regretting taking this is. And deeply regretting taking this recipe and deeply regretting taking this recipe is by... Eggplant and tomato salad ) recipe < /a > 1tsp Paprika powder years ago, Lyne attended a entitled... Zaalouk - Traditional Moroccan recipe | 196 flavors < /a > 1 important part of Zaalouk... Appetizer ) | Silk Road Recipes < /a > What is Zaalouk Med-High heat - mix and smash/stir ingredients! So long to share this recipe is simplified by eliminating 40 minutes until...