Womenlines takes pleasure to welcome Nargisse Benkabbou as a guest contributor for the ‘Healthy Recipes for Healthy You’ segment of Womenlines. Check out the healthy recipe of Moroccan Medley Salad by Nargisse Benkabbou from her blog ‘My Moroccan Food‘-
Healthy Recipes
ZAAMMUS – ZAALOUK + HUMMUS DIP
Ingredients:
Zaalouk
- 2 large aubergines
- 2 tablespoons olive oil
- 4 medium tomatoes seeded and chopped
- 2 garlic gloves, finely chopped
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon chopped fresh coriander
Hummus
- 240 gr canned chickpeas, drained or 120 gr dried chickpeas, soaked overnight and drained
- 1 teaspoon baking soda
- 120 gr tahini paste
- Juice of a lemon or more to taste
- ½ teaspoon finely chopped garlic (about 2 cloves)
- 4 tablespoons cold water
- Salt and pepper to taste
METHOD
Zaalouk
• Remove 3 vertical strips of skin from each aubergine. Discard the vertical strips and dice the aubergines in large cubes. Removing a few stripes allows keeping the zaalouk softer (less skin) when prepared, however, feel free to leave them if desired.
• In a medium-sized pan, heat the olive oil and add all the ingredients. Cover over medium-low heat until the vegetables are soft, about 25 minutes. Stir occasionally to make sure the vegetables don’t stick to the pan.
• Uncover, mash the vegetables, and leave over medium heat until all liquids evaporate.
• Refrigerate until needed, up to two days.
Hummus
• Place the drained chickpeas and the baking soda in a large deep skillet over medium heat. Cover the chickpeas with water. Leave until the chickpeas are soft and cooked, this will take about 30 to 40 minutes.
• Once cooked, drain the chickpeas, place them in a food processor along with the rest of the ingredients, and process until you obtain the desired smoothness.
• Add more water to adjust the consistency if desired.
• Refrigerate until needed, up to two days.
Nargisse Benkabbou was raised in Brussels, where she grew up in a strongly food-oriented family that continually nurtured her connection with her roots and country of origin, Morocco.
After living in Brussels and Paris, Nargisse moved to London to pursue her education in Politics only to realize that her love for cooking and food was a real passion. After training at Leiths School of Food and Wine, she started sharing her Moroccan recipes ‘with a twist inspired by her home country.
Nargisse is currently Executive Chef at L’Mida Marrakech, her work involves recipe and menu development, cooking classes, and hosting supper clubs.
Each recipe that Nargisse produces is a celebration of her heritage and a care for simplicity and modernity. While she has a strong grasp of traditional Moroccan cuisine, her ultimate goal is to inspire and bring a breath of fresh air to Moroccan food.
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