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Richard in Cincy

Zaalouk, the wondrous Moroccan roasted vegetable spread

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4944 posts
Joined: Dec 12, 2005


Posted to Thread #29508 at 12:29 am on Mar 25, 2017

I posted this Moroccan recipe awhile back and have since been tinkering with it. This stuff is sublime. I made a batch last night and I can't stay out of it. The present batch was roasted on a pan that had roasted chicken on it. Chicken fat is a mighty flavorful ingredient.

The other half's family dinner is on Sunday and I'm making the Zaalouk for an appetizer with pita triangles and the Indian potato salad I posted earlier. Tim will make some Austrian baroque tort. I was surprised to see the Grande Dame of Austrian torts featured on the Great British Baking Show: The Spanischer Windtorte. I've never done it, but Tim was all over it and will do a much better job of it than the contestants. I'm thinking that's what he will be making. For those of you with the Time Life International Foods library, check it out in the Austrian volume. (I'm STILL missing a couple volumes of this amazing series from the 60's).

Nephew is a chef at a local restaurant. It will be interesting to see his response.

I'm now adding a tablespoon of dark sesame oil to the recipe and have switched from lemon to lime. I've also upped the cilantro to 1 cup and eliminated the parsley.


Roasting vegetables: 1 large eggplant 8 roma tomatoes 1 red bell pepper 12 cloves of garlic 1 large red onion 1/4 cup olive oil

1 cup chopped each fresh cilantro 1 tablespoon smoked paprika 1 tablespoon cumin 1 1/2 teaspoons sea salt 1/4 teaspoon Aleppo or cayenne pepper 1/4 tsp. cinnamon. 1 tablespoon of dark sesame oil.

Toss vegetables with olive oil and roast until tender, then blister and blacken under the broiler.

Note: I put the pan of veg in the oven at 450F and after an hour all are done and properly blackened without the broiler step.

Let cool. Roughly chop (scrape it all into a large bowl and take your stick blender to it) and place into a bowl with all of the other ingredients. Squeeze fresh lime juice over, stir, and let sit for 1/2 hour to let the flavors develop. Serve with hot pita bread and/or crackers.

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