In Morocco, the traditional way to eat many main dishes and sides is to scoop bite-size potions with a small piece of bread. The various cooked salads, purees and spreads below are all eaten that way, and therefore work well as dips to offer alongside a spread of finger food and appetizers.
Olive oil, lemon juice, garlic and Moroccan spices give this dip-like cooked salad its much-loved flavor. Even people who claim not to like spinach tend to enjoy this dish! In the spring, the same preparation is used to cook khoubiza, common mallow leaves.
3. Tomato Jam
Roasted peppers and ripe tomatoes are sauteed with Moroccan spices, garlic and herbs to make this zesty, popular cooked salad. Mash it into dip-like consistency and serve it with a crusty bread such as Moroccan Wheat Bread.
Zaalouk is a delicious cooked salad made with eggplant, tomatoes, garlic, olive oil and spices. It's a common side dish to many meals, and is usually served as a dip with crusty bread. Also try Zaalouk with Roasted Peppers and Roasted Eggplant.
Zaalouk of Cauliflower is prepared by mashing cooked cauliflower and sauteing it with tomatoes, olive oil and spices. Fresh lemon or preserved lemon adds tangy flavor.
10. Goat Cheese Dip
Cookbook author Nisrine Merzouki shares her recipe for goat cheese spread. Almonds, honey and orange flower water add classic Moroccan flavor.