Moroccan table
Regional variantsaladSouss-Massa

Salad with spinach and cumin

Salad with spinach and cumin is a Moroccan cooked salad or mezze shaped around spinach and cumin; 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 ▾

In Souss-Massa, dishes like Salad with spinach and cumin carry the memory of markets, family ovens and seasonal judgement. The combination of spinach and cumin shows a Moroccan habit of turning modest pantry elements into hospitality: a dish is not only cooked, it is timed, shared and remembered.

Salad with spinach and cumin 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
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 Carrot and Spinach Salad

this lovely warm salad, with flavours reminiscent of morocco, is the creation of celebrity chef wolfgang puck.

olive oil, carrots, granulated sugar, lemon juice, kosher salt…
Kitchen method
Recipe

Moroccan Spiced Lemon Dressing and Quinoa Apricot Spinach Salad

this spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner. you can prepare the salad and dressing ahead of time. the dressing is inspired by the flavors of north africa and is good drizzled on mixed green salads as well as grain salads. from from eatingwell magazine, summer 2003, and the eatingwell healthy in a hurry cookbook (2006). posted for zwt 6 - north africa / middle east region.

lemon juice, nonfat plain yogurt, honey, ground cumin, ground cinnamon…
Kitchen method