What reminds me most of the meals in my childhood home is the never-ending row of salads prepared by my talented mother Rebecca, AKA my number one role model. Each of her salads tastes better than the one before, and all of them are exploding with flavors, colors, aromas, and textures.
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Every family meal starts when we gather around a table filled with salads and challah bread. No meal is complete without this ritual, that's just the way it is in my home.
All the salads in this article can be stored in the refrigerator for up to five days, and the matbucha preserves well for up to two months.
Moroccan Carrot Salad
Ingredients:
- 4 carrots, peeled and sliced into 1cm thick pieces
For the chermoula sauce:
- A handful of coriander
- 10 sprigs of parsley, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of Moroccan Paprika in oil
- 1 teaspoon of cumin
- 4 tablespoons of vinegar
- 1 teaspoon of sugar
- 2 tablespoons of canola oil
- 2 tablespoons of harissa
- 1/2 teaspoon of salt
- 4 tablespoons of water
Preparation:
- Boil the carrots in a pot of water for about half an hour (the water should cover the carrots).
- Meanwhile, prepare the chermoula sauce by chopping the coriander, parsley, and garlic into a bowl. Add the vinegar, harissa, oil, and the remaining spices.
- Once the carrots are tender, season them with the prepared sauce and serve.
Eggplant and Bell Pepper Salad
Ingredients:
- 2 medium-sized eggplants
- 4 cloves of garlic, finely chopped
- 2 bell peppers (1 yellow and 1 red), roasted, peeled, and chopped
- 1 spicy chili pepper, roasted, peeled, and chopped (adjust the quantity based on desired spiciness)
- 5 sprigs of coriander
- 2 tomatoes, roasted, peeled, and chopped
- 4 tablespoons of olive oil
- 1/4 teaspoon of lemon salt or the juice from half a lemon
- 1 teaspoon of fine salt
Preparation:
- Char the eggplants over a flame (on the stove) until they appear crispy on the outside and have reduced about 20% in size.
- Char the bell peppers over the flame. Once everything is charred, place in a plastic bag or an airtight container for five minutes, then peel off all the skin. Chop and place them in a bowl.
- Chop the eggplants, chop the coriander, and add both to the bowl of bell peppers.
- Season with fine salt, lemon salt, and olive oil.
Matbucha
Ingredients:
- 120g (1/2 cup) sunflower oil
- 1kg fresh peeled and chopped tomatoes
- 7 cloves of garlic, crushed
- 1-2 spicy peppers, sliced into rings
- 2 tablespoons of paprika in oil
- Atlantic sea salt to taste
- A pinch of sugar (only if needed to balance the acidity and based on personal taste)
Preparation:
- Heat sunflower oil in a pot and fry the bell peppers.
- Add garlic (be careful not to burn it) and add the paprika.
- Add the tomatoes and bring to a boil with the pot covered. Continue cooking for about half an hour until the tomatoes soften.
- Reduce the heat and simmer for two to three hours on low heat until the liquids have reduced and a jam-like texture is reached.
- Towards the end of the cooking process, season with salt to taste, and if it's too acidic, balance it with a tablespoon of sugar.
Spicy Tomato Salad
Ingredients:
- 6 medium-sized tomatoes, chopped
- 3 cloves of garlic
- 1-2 spicy peppers
- A little olive oil
- 1 tablespoon of chopped preserved lemon
- A pinch of punctured coriander seeds
- 1 roasted and peeled bell pepper
- Sea salt to taste
Preparation:
- Char the tomPhoto: Tal Shaharatoes, bell pepper, and spicy pepper until charred, then cut them into cubes.
- Chop the garlic and the preserved lemon, and add them to the salad.
- Season with olive oil, salt, and lemon juice, and serve.
Beet Salad
Ingredients:
- 3 medium-sized beets
- 4 tablespoons of sherry vinegar or regular vinegar
- 2 tablespoons of sugar
- A dash of cumin
- A little olive oil
- Salt to taste
- For garnish: A handful of chopped parsley leaves (stems removed)
Preparation:
- Wrap the beets in aluminum foil and bake at 180 degrees Celsius for an hour and a half. If you prefer, you can also boil the beets unpeeled, and then peel them after cooking.
- Cut the beets into 3 cm triangles.
- In a bowl, prepare the dressing, taste and adjust the flavors, and pour it over the beets.
- Garnish with the chopped parsley, and serve.
Potato Salad
Ingredients:
- 4 Désirée potatoes, peeled and cut into equal size cubes
- 3 medium-sized carrots, peeled and cut into equal size cubes
- 3 hard-boiled eggs, peeled and cut into cubes
- 1/2 cup of pickles, cut into cubes
- Black pepper to taste
- Fine salt
- 3 tablespoons of chopped chives or green onion (the green part only)
- 4-5 tablespoons of mayonnaise
- 1/2 teaspoon of Dijon mustard
Preparation:
- Cook the potato cubes in a pot until they are tender (about 15 minutes with the lid closed), and drain them.
- Cook the carrot cubes in a separate pot until they are tender (about 20-25 minutes with the lid closed), and drain them.
- Finely chop the dill or green onion.
- Place all the salad ingredients, including the eggs and pickled cucumber, in a bowl and season with salt and pepper to taste.
- Mix everything well and serve.
Green Eggplant Spread
This dish is an exclusive recipe from my mother's kitchen. Highly recommended.
Ingredients:
- 3 eggplants, charred over an open flame and peeled
- 4 garlic cloves
- 3/4 bunch of coriander
- 1 hot pepper
- 5 tablespoons of mayonnaise
- A pinch of lemon salt
- 1 flat teaspoon of fine salt
Preparation:
- Rinse the coriander well and finely chop it.
- Put all the ingredients in a food processor and blend until you get a smooth and creamy spread.