Moroccan table
Regional variantsaladSouss-Massa

Salad with potatoes and ginger

Salad with potatoes and ginger is a Moroccan cooked salad or mezze shaped around potatoes and ginger; 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 Souss-Massa, dishes like Salad with potatoes and ginger carry the memory of markets, family ovens and seasonal judgement. The combination of potatoes and ginger 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 potatoes and ginger belongs to the Souss-Massa table. Taste it where its Oasis caravan kitchen tradition lives, or fold it into an itinerary through the region.

See Souss-Massa on the mapBrowse places in Souss-Massa
Itinerary

Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia

14 days · Moulay Bousselham → Dakhla
Food-led itinerary
Itinerary

Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days

11 days · Moulay Bousselham → Dakhla
Food-led itinerary
Itinerary

Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla

14 days · Moulay Bousselham → Dakhla
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

Sweet Potato Salad Slatit Batata Helwa

this moroccan salad is both sweet and spicy. i like the olives and capers in it, but you could just as easily leave them out. i also wonder if it would be good with a handful of raisins, instead of the olives?

sweet potatoes, fresh ginger, cinnamon, harissa, lemon…
Kitchen method
Recipe

Batata Slata Moroccan Potato Salad

this dish takes a slightly different turn depending upon the cook. some, like me prefer more lemon or vinegar. some only use vinegar or lemon due to finances and can't interchange though most of us do exchange them equally. in any case it is a wonderful potato salad that is a bit different than usual. in summer i use the tomato and out of summer i do not. basically if i feel like adding the tomato i do and if i don't, then i don't. this is easy to make as most ingredients are already home and we often serve this with our fall and winter soups and crusty baguette. c.2005

potatoes, flat leaf parsley, fresh tomato, sweet onion, fresh lemon…
Kitchen method