How to make a tasty Moroccan salad

Moroccan cuisine is varied and diverse and contains a lot of different influences, including Mediterranean, Arab, Moorish and Berber. The Arabs introduced fruit and spices and flavors, often found in recipes tagine. The Ottoman Empire introduced kebab, Jews taught new techniques of conservation of food and the French brought wine and pastries.

Poultry, cattle, and seafood are produced in the country, in large quantities, and a wide range of fruits and vegetables are grown there, including tropical ones. Dried fruit, olive oil cold pressed and lemon pickle feature in many Moroccan dishes. Moroccan cuisine usually features more spices of Middle Eastern cuisine.

Moroccan salads can be made with raw or cooked ingredients and are served cold or hot. A mixture of tomato and eggplant known as "Aubergine salad" is a popular Moroccan salad recipe, as "taktouka", which is a combination of green pepper, tomatoes, garlic and spices.

Perhaps you are familiar with Moroccan ingredients. One of the ingredients is the most popular North African Couscous and this grain is particularly popular in England and France. Tagine Bastilla and lamb are also popular dishes.

Using to make couscous salad

You can use the couscous as the basis for a Moroccan salad. Simply Cook some couscous following the directions on the package and then mix in some finely diced tomatoes, cucumbers and nuts or raisins. Stir too much in some olive oil, garlic and cumin to taste and maybe some lemon juice. Season to taste with salt and pepper and you have a healthy salad Moroccan.

Another way to use for a Moroccan couscous salad would add saffron, dates, apricots, nuts, olives and a small orange juice or any combination of these ingredients. This would be a light salad and aromatic.

Recipe for Zucchini salad

The recipe to follow makes enough to serve 4 people. In this recipe, Zucchini are diced and combined with delicious flavors including garlic, parsley, cumin, paprika, lemon juice, and more.

What you will need to:

1 1/2 kg of fresh Zucchini
1 teaspoon paprika
1/4 cup of olive oil
1 teaspoon salt
4 tablespoons water
1/8 teaspoon cayenne pepper
3 finely chopped garlic cloves
2 tablespoons fresh parsley, chopped
1/4 teaspoon cumin
2 tablespoons lemon juice

How to make it:

Cheat courgettes but not skin. Trim the ends and finely dice. Add zucchini in a pot with garlic, water, olive oil and spices. Cover the pot and cook over moderate heat for seven or eight minutes, or until the squash is tender, but still has a bit of bite to it.

Stir in the parsley, cumin and lemon juice and simmer the mixture until discovery have reduced the liquids. Taste and adjust seasoning. You can serve this salad warm or chilled, as a dip for crackers or pita bread or served with a fork.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.