摩洛哥土豆沙拉是 mezze 拼盘的经典之一，煮熟的土豆趁温拌上查莫拉酱、大蒜、孜然和红椒粉。与黎凡特的土豆沙拉用酸奶或柠檬不同，摩洛哥版用查莫拉酱为底，蒜香和孜然是主导。趁温拌是为了让土豆更好地吸收调味，冷了表面收紧就不入味了。这道菜在全摩洛哥的 mezze 桌上都可能见到，是最家常最廉价的一种凉菜。土豆在摩洛哥是近代引入的作物，但已深深扎根于家常饮食。
土豆绵软吸味，蒜香孜然穿透，红椒粉添色添暖。温食时最入味。
土豆趁温拌酱是关键：温度使土豆的淀粉颗粒处于开放状态，更易吸收液体调味。冷土豆表面淀粉回生收缩，调味浮在表面进不去。查莫拉酱中的蒜和孜然是脂溶性的，橄榄油作为载体把香气送入土豆内部。
Variations
有的加煮熟的青豆或蚕豆同拌。撒哈拉以南的做法加哈里萨辣椒酱。
On the Palate
Where Moroccan Potato Salad sits in the Moroccan flavor cloud
Ingredients
Serves 6How it's made
4 steps · 15 min
- 110 min
Boil 1 kg potatoes 20 min until tender; peel; cut into chunks.
- 25 min
While warm, toss with 4 crushed garlic, 1 tbsp cumin, 1 tsp paprika, juice 1 lemon, 4 tbsp olive oil, salt.
Watch outDress the potatoes while still warm — warm starch drinks in the cumin-garlic oil; let them go cold and the seasoning just sits on top.
- 33 min
Garnish with chopped coriander.
- 42 min
Serve warm or at room temperature.
Archive tool suggestions — not reviewed
These legacy suggestions have not been evidence-reviewed and are not presented as required tools.
