Moroccan table
Regional variantsaladSouss-Massa

Salad with pumpkin and argan oil - High Atlas Style

Salad with pumpkin and argan oil - High Atlas Style is a Moroccan cooked salad or mezze shaped around pumpkin and argan oil; 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 pumpkin and argan oil - High Atlas Style carry the memory of markets, family ovens and seasonal judgement. The combination of pumpkin and argan oil 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 pumpkin and argan oil - High Atlas Style belongs to the Souss-Massa table. Taste it where its Saharan 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

Moroccan Spiced Pumpkin Couscous Salad

a simple main or side dish from australian good taste magazine. go without the yoghurt to make it a vegan dish.

pumpkin, olive oil, cumin seed, ground coriander, ground cinnamon…
Kitchen method
Recipe

Moroccan Style Pumpkin and Couscous Salad

russ found this one in the western australian sunday times-it's yummy!

pumpkin, olive oil, cumin seed, ground coriander, ground ginger…
Kitchen method