马齿苋或苋菜蒸熟后与查莫拉酱、腌柠檬同炒，温食。是摩洛哥 mezze 拼盘的常见绿叶小菜。
马齿苋沙拉是摩洛哥 mezze 拼盘的常见绿叶菜，用马齿苋或苋菜，蒸熟后与查莫拉酱和腌柠檬同炒。摩洛哥的 mezze 传统不像黎凡特那样叫 meze，但功能相同：一桌小盘凉菜和温菜，配面饼吃。绿叶菜配查莫拉酱是摩洛哥独有的搭配，查莫拉的蒜和孜然给绿叶菜注入鲜明的个性。马齿苋在摩洛哥的田野和路边野生，春秋两季最嫩，老一辈尤其爱吃。这道菜反映了摩洛哥饮食中对野生可食植物的深厚知识。
绿叶菜软塌入味，蒜香孜然穿透，腌柠檬添一抹酸亮。温食，配面饼。
绿叶菜先蒸后炒是摩洛哥的标准手法，蒸使其变软但不失色，炒使其入味。查莫拉酱的蒜和孜然在热油中爆香后释出脂溶性芳香物，裹在菜叶上。腌柠檬的酸度提亮整道菜，也帮助绿叶菜保持翠绿。
Variations
有的用菠菜代替马齿苋。加鹰嘴豆增其分量。淋一勺阿甘油是苏斯做法。
On the Palate
Where Bakoula sits in the Moroccan flavor cloud
Ingredients
Serves 4How it's made
4 steps · 20 min
- 15 min
Steam 500g mallow or purslane 5 min; drain; chop.
Watch outSqueeze the steamed greens really dry before frying — waterlogged leaves stew instead of taking on the garlic and cumin.
- 23 min
Heat 2 tbsp olive oil; add 4 garlic, 1 tsp cumin, 1 tsp paprika; cook 1 min.
- 35 min
Add the greens, 1 diced preserved lemon, 1/2 cup olives; toss 3 min.
Watch outToss over lively heat just a few minutes so the greens stay green — long cooking dulls them to olive-drab.
- 43 min
Season; serve warm.
Archive tool suggestions — not reviewed
These legacy suggestions have not been evidence-reviewed and are not presented as required tools.
