Seasonal Salad Around the World 2025
3.1.3 Africa: Morocco, Tunisia, Libya
2025/05/15
In Search Of World's Hidden Tastes
3.1.3 Around Africa, Explore Seasonal Salads
African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people, influenced by their religious practices, climate and local agriculture.
Africa represents a rich history of adaptation, trade, and resourcefulness. while regional differences are pronounced, the use of local ingredients and traditional cooking techniques remains central to the continent's culinary identity. Central Africa, East Africa, North Africa, Southern Africa and West Africa each have distinctive dishes, preparation techniques, and consumption modes.
Africa represents a rich history of adaptation, trade, and resourcefulness. while regional differences are pronounced, the use of local ingredients and traditional cooking techniques remains central to the continent's culinary identity. Central Africa, East Africa, North Africa, Southern Africa and West Africa each have distinctive dishes, preparation techniques, and consumption modes.
Morocco, a North African country bordering the Atlantic Ocean and Mediterranean Sea, is distinguished by its Berber, Arabian and European cultural influences.
The cuisine of Morocco is mainly a fusion of Moorish, European and Mediterranean cuisines. Spices are used extensively in Moroccan cuisine.
The cuisine of Morocco is mainly a fusion of Moorish, European and Mediterranean cuisines. Spices are used extensively in Moroccan cuisine.
Tunisia is in the Maghreb region of North Africa. Tunisian cuisine is mainly a blend of Arab, Mediterranean, Punic, and Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Libya is a country in the Maghreb region of North Africa.
Libyan cuisine is a mixture of the different Italian, Bedouin and traditional Arab culinary influences. Pasta is the staple food in the Western side of Libya, whereas rice is generally the staple food in the east.
One should choose food to eat according to the seasons. Food is seasonal whereas salad is also seasonal.
Now we depart for Morocco, Tunisia and Libya, explore their seasonal salads sharing with everyone.
▲ Seasonal Salad 30：
Moroccan Zaalouk
Zaalouk is a Moroccan spiced eggplant dip or cooked salad. The best part is it is all made in one pan. The eggplant is sautéed, then spiced with warm spices like cumin and paprika before being mashed to the perfect consistency. Grated tomato is then cooked down into it before being brightened up with lemon and fresh herbs.
In Morocco, zaalouk is considered to be a cooked salad that is often served mezze style along with other dips and spreads (like hummus, baba ghanoush, and muhammara). It is scooped up with Moroccan bread or pita. Cooked salads are a tradition in Morocco and several are often seen being served at lunch.
The name “zalouk” comes from the term “m’zaalak” which refers to its mashed consistency.
Ingredients
· 1 globe eggplant (approx. 450g), peeled in a zebra pattern and cut into 1 inch cubes
· 3 tablespoons olive oil
· 3 large tomatoes, grated
· 2 tablespoons tomato paste
· 3 cloves garlic, crushed
· 1 1/2 teaspoon paprika
· 1 teaspoon cumin
In Morocco, zaalouk is considered to be a cooked salad that is often served mezze style along with other dips and spreads (like hummus, baba ghanoush, and muhammara). It is scooped up with Moroccan bread or pita. Cooked salads are a tradition in Morocco and several are often seen being served at lunch.
The name “zalouk” comes from the term “m’zaalak” which refers to its mashed consistency.
Ingredients
· 1 globe eggplant (approx. 450g), peeled in a zebra pattern and cut into 1 inch cubes
· 3 tablespoons olive oil
· 3 large tomatoes, grated
· 2 tablespoons tomato paste
· 3 cloves garlic, crushed
· 1 1/2 teaspoon paprika
· 1 teaspoon cumin
. 2 Bay leaves
· 1 teaspoon kosher salt
· 1/4 teaspoon black pepper, more per preference
· 1/2 lemon, juiced, more per preference
· 1/4 cup parsley, chopped
· 1/4 cup cilantro, chopped
Instructions
1. Begin by peeling the eggplant in a zebra pattern (every other section is peeled) and cutting into 1 inch cubes.
2. Next, grate the the tomatoes with a metal grater and set aside.
3. In a large sauté pan, heat up the olive oil over medium heat. Add in the cubed eggplant and cook, stirring for a few minutes. Cover and continue to cook for 20 minutes until the eggplant has completely softened.
4. Once softened, begin mashing the eggplant roughly. It's fine to leave some pieces to have more texture.
5. Mix in the grated tomato along with the tomato paste, paprika, cumin, Bay leaves, salt, pepper and crushed garlic. Continue to cook for about 10 minutes to allow all the flavours to combine together and for the tomato to reduce.
6. Pour in the lemon juice and sprinkle with the cilantro and parsley. Toss to combine. Taste and adjust for more lemon juice or salt per preference.
7. Serve warm, at room temperature or cold.
· 1 teaspoon kosher salt
· 1/4 teaspoon black pepper, more per preference
· 1/2 lemon, juiced, more per preference
· 1/4 cup parsley, chopped
· 1/4 cup cilantro, chopped
Instructions
1. Begin by peeling the eggplant in a zebra pattern (every other section is peeled) and cutting into 1 inch cubes.
2. Next, grate the the tomatoes with a metal grater and set aside.
3. In a large sauté pan, heat up the olive oil over medium heat. Add in the cubed eggplant and cook, stirring for a few minutes. Cover and continue to cook for 20 minutes until the eggplant has completely softened.
4. Once softened, begin mashing the eggplant roughly. It's fine to leave some pieces to have more texture.
5. Mix in the grated tomato along with the tomato paste, paprika, cumin, Bay leaves, salt, pepper and crushed garlic. Continue to cook for about 10 minutes to allow all the flavours to combine together and for the tomato to reduce.
6. Pour in the lemon juice and sprinkle with the cilantro and parsley. Toss to combine. Taste and adjust for more lemon juice or salt per preference.
7. Serve warm, at room temperature or cold.
Khobz Kesra
Kesra is a traditional Algerian bread made from semolina (wheat or sometimes barley). It is usually cooked on a flat grilling tajine over high heat. This bread can be eaten hot or cold, on its own or spread (with butter, jam, honey, etc.), stuffed or dipped in olive oil, accompanied by tajine, with different sorts of cheese, etc. It can be served with fermented milk (leben) or curdled milk (raib).
The round Moroccan bread served at most meals is called khobz, but you might also hear it referred to by Berber names of kesra in Tamazight or agroum in Tashelhit.
Crusty with a coarse interior, it’s perfect for the traditional Moroccan method of eating most dishes by hand using pieces of bread instead of a fork to scoop up Moroccan salads, tagines, other entrees, sides and more.Bread is an essential part of most meals in Morocco, often enjoyed using our hands and used to scoop up delicious sauces and dip into soup.
The round Moroccan bread served at most meals is called khobz, but you might also hear it referred to by Berber names of kesra in Tamazight or agroum in Tashelhit.
Crusty with a coarse interior, it’s perfect for the traditional Moroccan method of eating most dishes by hand using pieces of bread instead of a fork to scoop up Moroccan salads, tagines, other entrees, sides and more.Bread is an essential part of most meals in Morocco, often enjoyed using our hands and used to scoop up delicious sauces and dip into soup.
Ingredients
· 1½ teaspoons active dry yeast
· 1½ cup plus 2 Tablespoons warm water
· 2 Tablespoons olive oil
· 2 cups all purpose flour or whole wheat flour
· 2 cups semolina flour
· 1½ teaspoons sea salt
· Any herbs or spices such as anise, thyme, caraway seeds, Nigella sativa seeds, sesame seeds, wheat germ or rosemary to knead into the dough or top the loaves with
Instructions
1. Whisk the yeast into the water. The water temperature should be around 105°F. Add in the olive oil and set aside.
2. Combine the flours and salt in an electric mixer equipped with a dough hook. Alternatively, you can mix the dough by hand in a large bowl.
3. After letting the yeast activate for 5-10 minutes, pour the water, yeast, and oil mixture into the flour mixture and blend thoroughly until you have a smooth, uniform dough--3 minutes in a mixer, 10 minutes if by hand. It should not be too tacky to the touch. If it is, add more flour, 2 Tablespoons at a time. If it appears too dry, add more water, 1 Tablespoon at a time.
4. Remove the ball of dough from the bowl and divide it in half for two 9-inch diameter loaves or divide into quarters for four 5-inch diameter loaves. Set these divided balls of dough aside for 10 minutes to allow the gluten to rest. If you are adding in any herbs or spices, do so now.
5. After 10 minutes, on a lightly floured surface, flatten out the balls of dough into discs using your fingers, trying to preserve a circular shape as much as possible.
6. Place these flattened discs onto baking sheets. If you want to add any toppings, you can do this now by sprinkling some water on the tops of the discs of dough and smearing it into the surface with your hand until tacky. Sprinkle with the toppings and press them into the dough lightly to ensure that they stick.
7. Cover the baking sheets with hand towels and set aside in a draft-free place for 1 hour.
8. After 1 hour, place your bread into an oven that has been preheated to 425°F.
9. Bake for 20-25 minutes or until the bread is golden brown and makes a hollow sound when you tap the bottom of the loaf. Cool for 15 minutes and serve.
▲ Seasonal Salad 31：
Tunisia Slata Mechouia
Slata Mechouia, aka ‘grilled salad’ is a summer necessity throughout the Tunisian summer. It is typically served family style to share at the table as a side dish and will often be garnished with tuna, olives as well as capers and/or boiled egg slices. Although the vegetables are typically grilled over charcoal in a ‘kanoun’, an ancestral clay bbq that’s key to that smoky ‘mechouia’ flavor Tunisians are familiar with, an easier ‘broiler’ version of the recipe that only requires an oven and is good enough to do the job. There are simpler versions of ‘mechouia’ that include just peppers and sometimes even eggplant but the most classic and popular version is this one with tomatoes, peppers, onions and garlic; roughly chopped together then spiced with coriander, caraway, salt and drenched in a generous amount of extra virgin olive oil!
Ingredients
. Poblano (or Anaheim) Peppers, 2lbs
. Tomatoes (2)
. Garlic Bulb (1)
. White Onion, Medium (1)
. Extra Virgin Olive Oil, 3-5 tbsp
. Ground Coriander, 1 tbsp
. Ground Caraway, 1 tbsp
. Kosher Salt, 1 tsp
. Optional Garnish
. Hard Boiled Egg, quartered lengthwise (1)
. Black Olives (5)
. Canned Tuna, ¼ cup
Directions
1. Turn on the broiler of your oven and set to high heat. In the meantime, wash the peppers and tomatoes, pat dry them and lay them down on a perforated baking rack set atop another regular baking rack.
2. Place the rack with the veggies and broil for 15 minutes. Remove from the oven, flip them over and broil for another 20 minutes so both sides get a nice char and the veggies cook through.
3. Once the veggies are nicely charred, transfer them while still hot into a bowl or air-tight container and cover tightly to ensure the steam from the veggies is trapped inside and softens the skins while they are cooling down. This will allow the skin to be removed easily in the next step.
4. After 30 minutes, open the container. The veggies should be cooled enough but still warm. Peel off the skins and seeds of the peppers; also remove the skins of the tomatoes, onion, and garlic cloves and transfer them to a cutting board.
5. Chop all the veggies together until a somewhat smooth, yet still slightly chunky mixture is obtained. Alternatively, you can roughly chop them in a blender.
6. Transfer the chopped veggies to a bowl and add the extra virgin olive oil, coriander, caraway, salt. Mix well and the ‘slata mechouia’ is ready for plating.
7. Plate the ‘slata mechouia’, pour some more extra virgin olive oil on top and garnish with the boiled egg quarters, olives, and the canned tuna (or any combination of these you prefer).
8. Serve and enjoy with your favorite bread!
. Tomatoes (2)
. Garlic Bulb (1)
. White Onion, Medium (1)
. Extra Virgin Olive Oil, 3-5 tbsp
. Ground Coriander, 1 tbsp
. Ground Caraway, 1 tbsp
. Kosher Salt, 1 tsp
. Optional Garnish
. Hard Boiled Egg, quartered lengthwise (1)
. Black Olives (5)
. Canned Tuna, ¼ cup
Directions
1. Turn on the broiler of your oven and set to high heat. In the meantime, wash the peppers and tomatoes, pat dry them and lay them down on a perforated baking rack set atop another regular baking rack.
2. Place the rack with the veggies and broil for 15 minutes. Remove from the oven, flip them over and broil for another 20 minutes so both sides get a nice char and the veggies cook through.
3. Once the veggies are nicely charred, transfer them while still hot into a bowl or air-tight container and cover tightly to ensure the steam from the veggies is trapped inside and softens the skins while they are cooling down. This will allow the skin to be removed easily in the next step.
4. After 30 minutes, open the container. The veggies should be cooled enough but still warm. Peel off the skins and seeds of the peppers; also remove the skins of the tomatoes, onion, and garlic cloves and transfer them to a cutting board.
5. Chop all the veggies together until a somewhat smooth, yet still slightly chunky mixture is obtained. Alternatively, you can roughly chop them in a blender.
6. Transfer the chopped veggies to a bowl and add the extra virgin olive oil, coriander, caraway, salt. Mix well and the ‘slata mechouia’ is ready for plating.
7. Plate the ‘slata mechouia’, pour some more extra virgin olive oil on top and garnish with the boiled egg quarters, olives, and the canned tuna (or any combination of these you prefer).
8. Serve and enjoy with your favorite bread!
▲ Seasonal Salad 32：
Libyan Apple Salad
Libyan salad is a typical Arab style salad but with the lovely addition of apples.Crab apples grow wild in some parts of Libya and are the inspiration for this salad. It is made with fresh tomatoes, grated cucumber, olives and apples. It also has some onion, parsley and cilantro. This salad is often served as a meal by adding a can of tuna to it. The dressing is made with the pulp of the tomato, some lemon, salt and olive oil for a lovely dressing. We enjoyed it with a bit of Libyan bread called khubzit howsh which is very similar to a pita bread with a pocket.
Ingredients
. 3 tomatoes
. 1 crab apple diced I used a granny smith
. 1/2 medium onion or 2 spring onions chopped
. 1/2 cup parsley and cilantro combined
. 1/2 cup grated cucumbers
Ingredients
. 3 tomatoes
. 1 crab apple diced I used a granny smith
. 1/2 medium onion or 2 spring onions chopped
. 1/2 cup parsley and cilantro combined
. 1/2 cup grated cucumbers
For the dressing:
. 3 tomato pulps
. 1/4 cup olive oil
. Salt and lemon juice to taste
. 3 tomato pulps
. 1/4 cup olive oil
. Salt and lemon juice to taste
For garnish:
. 1/4 cup pitted black olives
. extra apple slices
. 1 can of tuna Optional
Instructions
1. Cut the tomatoes in half and squeeze the pulp out into a bowl
2. dice the tomatoes
3. peel, core and dice the apple but save a few slices to garnish with.
4. dice the onion or chop the spring onion
5. chop the fresh parsley and cilantro
6. grate the cucumbers
7. combine the ingredients all the ingredients together in a bowl other than the pulp.
8. Using the bowl that the tomato pulp is in, add in the olive oil, salt and lemon juice to taste. Whisk all together and pour over the salad. Or serve the dressing on the side
9. Garnish with the olives and apple slices and can of tuna if using
10. Enjoy with some Libyan bread!
. 1/4 cup pitted black olives
. extra apple slices
. 1 can of tuna Optional
Instructions
1. Cut the tomatoes in half and squeeze the pulp out into a bowl
2. dice the tomatoes
3. peel, core and dice the apple but save a few slices to garnish with.
4. dice the onion or chop the spring onion
5. chop the fresh parsley and cilantro
6. grate the cucumbers
7. combine the ingredients all the ingredients together in a bowl other than the pulp.
8. Using the bowl that the tomato pulp is in, add in the olive oil, salt and lemon juice to taste. Whisk all together and pour over the salad. Or serve the dressing on the side
9. Garnish with the olives and apple slices and can of tuna if using
10. Enjoy with some Libyan bread!
Libyan Bread (Khubzit Howsh)
Libyan bread called khubzit howsh is very similar to pita. It has a pocket and makes a perfect scoop to enjoy any Libyan cuisine. Libyans often eat with their right hand sitting at a low table with cushions. Having a piece of Libyan bread makes that task a little easier if you are not used to using you hand as a utensil. We enjoyed it with the salad. It is a quick and very easy bread to make to use for just about anything. Enjoy!
Ingredients
2 cups bread flour
2 cups whole wheat flour
1 packet yeast
2 teaspoons sugar
1 teaspoon salt
3/4 cup warm + 2 +/- cups (water room temp)
Instructions
1. In a big, deep bowl add 3/4 cups warm water, yeast and sugar and mix together.
2. Leave for 10 mins and let the yeast ''activate.''
3. Add wheat and white flour and salt to bowl.
4. Mix together to incorporate the salt into the dough.
5. Slowly add water to dough as kneading
6. Knead for 10-15 mins to build the gluten. When the dough forms a ball, sticks together, and the edges of the bowl are ''clean'' you know you are done. Alternatively you can let your kitchen aid mixer and dough hook knead it for you. It is done when smooth. Cover with a towel and let rest for 20 mins
7.The dough will have risen. Punch down and knead again for an addition 5-8mins. Cover again and let rest for 30mins.
8.The dough will rise, Make sure you use a big enough bowl.
9.Clean your counter top very well. Cover in a layer of olive oil for the bread to rest on
10.Preheat oven to 500 degrees or the highest temperature allowed.
11.Pinch dough into balls and let rest on counter top.
12.Make sure to pat the top of each dough mounds with olive oil. It keeps it moist and adds flavor. Leave mounds for 15mins to rest.
13.Covering hands in olive oil, pick up a piece of dough flatten in hand before placing on stone
14.Place on stone and in a fanning motion spread dough to make a circle. about 3-4 inches round
15.Allow to bake for 2-3 mins till the edges begin to brown and it puffs up, flip it over for another couple minutes and remove, it will deflate once you remove it from the hot oven.
16.Enjoy!
Ingredients
2 cups bread flour
2 cups whole wheat flour
1 packet yeast
2 teaspoons sugar
1 teaspoon salt
3/4 cup warm + 2 +/- cups (water room temp)
Instructions
1. In a big, deep bowl add 3/4 cups warm water, yeast and sugar and mix together.
2. Leave for 10 mins and let the yeast ''activate.''
3. Add wheat and white flour and salt to bowl.
4. Mix together to incorporate the salt into the dough.
5. Slowly add water to dough as kneading
6. Knead for 10-15 mins to build the gluten. When the dough forms a ball, sticks together, and the edges of the bowl are ''clean'' you know you are done. Alternatively you can let your kitchen aid mixer and dough hook knead it for you. It is done when smooth. Cover with a towel and let rest for 20 mins
7.The dough will have risen. Punch down and knead again for an addition 5-8mins. Cover again and let rest for 30mins.
8.The dough will rise, Make sure you use a big enough bowl.
9.Clean your counter top very well. Cover in a layer of olive oil for the bread to rest on
10.Preheat oven to 500 degrees or the highest temperature allowed.
11.Pinch dough into balls and let rest on counter top.
12.Make sure to pat the top of each dough mounds with olive oil. It keeps it moist and adds flavor. Leave mounds for 15mins to rest.
13.Covering hands in olive oil, pick up a piece of dough flatten in hand before placing on stone
14.Place on stone and in a fanning motion spread dough to make a circle. about 3-4 inches round
15.Allow to bake for 2-3 mins till the edges begin to brown and it puffs up, flip it over for another couple minutes and remove, it will deflate once you remove it from the hot oven.
16.Enjoy!
Next，Dragon Boat Festival 2025
Kar Zongzi
Coming Next, Seasonal Salad Around the World 2025
3.2.3 Africa: Sudan, Kenya, Ethiopia
Publisher： Chef Kar Delight
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