Moroccan Bread Salad Recipes

SPICY MOROCCAN BREAD SALAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large bowl, combine 1/4 cup olive oil, the garlic, and the cumin.
• Add the bread and toss.
• Scatter the bread onto a baking sheet and bake, tossing occasionally, if necessary, until toasted.
• In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar, and the remaining 1/4 cup of olive oil.
• Add the bread and toss. Let stand for 1 hour.
• Season with salt and pepper if you want.
• Tip: something I haven't tried is toasting the bread in the toaster first and then dipping.

CHICKPEA MOROCCAN FLATBREAD

Steps:

• At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving.;

MOROCCAN BREAD SALAD

Steps:

• Preheat the oven to 220°C.Remove the crust from the bread and break up into bite sized pieces, place on a baking tray. Put the bread into the oven for 10 minutes until lightly toasted.Place all the dressing ingredients (except the olive oil) into a mixing bowl and whisk together. Slowly whisk in the olive oil and check for seasoning. Add a pinch of sugar if the dressing is too astringent.Transfer the toasted bread into a large bowl and pour over half the dressing. Combine the bread with the dressing.Set to one side for a couple of minutes to allow the bread to absorb the dressing.Using your hands, squash the halved cherry tomatoes, removing most of the seeds.Add all the remaining ingredients, including the last of the dressing. Give everything a good toss and check for seasoning.Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.

MOROCCAN DESERT SALAD

Steps:

• Put all the salad ingredients in a bowl.
• Mix and leave to sit while you prepare the fried vegetables.
• Beat the eggs in a small bowl and season with a bit of salt and pepper.
• Heat the oil in a 9-10" frying pan.
• I prefer a non-stick pan.
• When the oil is very hot, but not quite smoking, start dipping the eggplant into the egg and then putting it directly into the frying pan.
• Work quickly until the pan is filled.
• By the time you've covered the surface of the pan, it will likely be time to start flipping the eggplant.
• Cook until they are golden on both sides, 1-2 minutes.
• Remove the eggplant to a sheet of paper towel.
• Cover and keep warm.
• Continue frying the eggplant in batches, then cook the zucchini using the same method.
• Heap the salad in the middle of a large bowl or plate and arrange the fried veggies around the salad.
• Serve immediately.