Mallow

Name: Mallow
Cook time: 1 h
Total time: 1 h
Cuisine: Morocco
Ingredients: A small pinch of powdered cumin; A bunch of chopped coriander; A few cloves of garlic; A good ladle of olive oil; 2½ lb cooked mallow leaves; A bunch of parsley; A little hot red soudania pepper pounded with salt; The juice of 3 lemons; 1 teaspoon sweet red pepper; A little hot red soudania pepper pounded with salt

Preparation info

Difficulty
Easy
Ready in
1 hr

Appears in

Traditional Moroccan Cooking

By Zette Guinaudeau-Franc

Published 1995

About

In spring the women of Fez pick and sell bunches of leaves of a mallow that grows along the sides of the road. When cooked, these leaves are the colour of spinach, but, seasoned and garnished with olives and preserved lemons, they have a very hot and spicy flavour.

Ingredients

2½ lb cooked mallow leaves
A bunch of parsley
A few

Africa
Morocco
Stew
Mediterranean
Gluten-free
Vegan
Spicy
Spring

Method

Cut up the mallow leaves with the parsley and garlic. Steam in a pot with a perforated top as for couscous. Heat the olive oil in a tanjir and add the cooked mallow leaves, drained and pressed so that no water remains. Season with the pepper, lemon juice and coriander. Before taking off the fire mix in a littl