Moroccan table
Regional variantsaladTanger-Tétouan-Al Hoceïma

Salad with peppers and preserved lemon

Salad with peppers and preserved lemon is a Moroccan cooked salad or mezze shaped around peppers and preserved lemon; it uses patient heat, balanced spice and shared-table generosity rather than rushed flavor.

Next move
Turn this dish into a food-led stop, market idea, or itinerary constraint.
Moroccan table
+ Add to itinerary📍 MapNearby discovery needs a mapped location. This entry has no confirmed location.
More ▾
Story and taste

In Tanger-Tétouan-Al Hoceïma, dishes like Salad with peppers and preserved lemon carry the memory of markets, family ovens and seasonal judgement. The combination of peppers and preserved lemon shows a Moroccan habit of turning modest pantry elements into hospitality: a dish is not only cooked, it is timed, shared and remembered.

Where to experience this

Salad with peppers and preserved lemon belongs to the Tanger-Tétouan-Al Hoceïma table. Taste it where its Hassani kitchen tradition lives, or fold it into an itinerary through the region.

See Tanger-Tétouan-Al Hoceïma on the mapBrowse places in Tanger-Tétouan-Al Hoceïma
Itinerary

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 days · Tangier → Agadir
Food-led itinerary
Itinerary

Souks and coastal kitchens from Tangier to Agadir

13 days · Tangier → Agadir
Food-led itinerary
Itinerary

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

16 days · Tangier → Agadir
Food-led itinerary
Connected recipes
Recipe

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Kitchen method
Recipe

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Kitchen method
Recipe

Meshwiya Salad

This popular North African salad works well on its own or as a side, and is ready in just over 30 minutes.

2 large red peppers, 450g vine-ripened tomatoes, 1 red onion, very thinly sliced, 1 red chilli, deseeded and chopped, 1 tbsp capers in brine, drained and rinsed, plus extra to garnish…
Kitchen method
Recipe

Meatball Tagine with Herbs and Lemon

this delightful recipe comes from "cooking moroccan" by tess mallos. the meatballs do not need to be browned, which simplifies the prep. a tagine is an clay vessel, however, you do not need one to prepare this dish.

onion, italian parsley, white bread, egg, ground lamb…
Kitchen method