Hello
I present an assortment of Moroccan salads 6:
– Carrots with charmoula
-Haricots green the charmoula
-Potatoes the charmoula
-Beet salad
–Moroccan salad
– Eggplant Beignet
ingredients:
- 3 eggplant
- 3 carrots
- 2 potatoes
- 200g green beans
- 250g beetroot
- 1 lettuce piece
- 2 onions, chopped
- 2 tomatoes
- 1 Cucumber
- 3 tbsp olive oil
- 2 tbsp parsley, chopped coriander
- 1 tsp lemon juice
- 1 tsp white vinegar
- Salt
- Pepper
- Cumin
- Turmeric
- 1 glass flour
- 1 cup water
Preparation method:
- Boil the carrots in salted water.
- Boil potatoes in salted water.
- Boil the beets.
- Boil green beans in salted water and cool, (10 minutes cooking time).
- Cut the eggplant into slices.
- Mix in a bowl of water, flour, salt and turmeric, to plunge the eggplant slices in this mixture and fry in heated oil bath.
- Cut the lettuce into thin strips.
- Make seasoning beets and add the onion, parsley and cilantro.
- Prepare a marinade with parsley, coriander, salt, pepper, turmeric, lemon juice, vinegar and olive oil.
- Marinate potatoes, carrots and beans, and bake for 10 minutes at 180 ° C.
- For the Moroccan salad click here
Dresser Moroccan salad assortment either collectively or individually, and serve cold.
Bonjour
Je vous présente un assortiment de 6 salades marocaines :
– Carottes à la charmoula
-Haricots verts à la charmoula
-Pommes de terre à la charmoula
-Salade de betterave
– Beignet d’aubergine
Ingrédients :
- 3 d’aubergines
- 3 carottes
- 2 pommes de terre
- 200g d’haricots verts
- 250g de betteraves
- 1 pièce de laitue
- 2 oignons hachés
- 2 tomates
- 1 Concombre
- 3 càs d’huile d’olive
- 2 càs de persil et coriandre hachée
- 1 càc de jus de citron
- 1 càc de vinaigre blanc
- Sel
- Poivre
- Cumin
- Curcuma
- 1 verre de farine
- 1 verre d’eau
Méthode de préparation :
- Bouillir les carottes à l’eau salée.
- Bouillir la pomme de terre à l’eau salée.
- Bouillir les betteraves.
- Bouillir l’haricot vert à l’eau salée et rafraîchir, (le temps de cuisson 10 minutes).
- Couper les aubergines en rondelles.
- Mélanger dans un bol l’eau, la farine, sel et curcuma, faire plonger les rondelles d’aubergine dans ce mélange et faire frire dans un bain d’huile chauffé.
- Couper la laitue en chiffonnade.
- Faire assaisonner les betteraves et ajouter l’oignon, persil et coriandre.
- Préparer une marinade avec persil, coriandre, sel, poivre, curcuma, jus de citron, le vinaigre et l’huile d’olive.
- Faire mariner les pommes de terre, les carottes et les haricots, et enfourner pendant 10 minutes à 180°C.
- Pour la salade marocaine clic ici
Dresser l’assortiment de salade marocaine soit collectivement ou individuellement, et servir froide.
Colorful….
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Yes…😊
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Wow …wonderful display of colours with nutrition value yet easy to make…what is charmoula in english
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charmoula in english “marinade”
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Fantastic recipes,.and healthy.l love Moroccan food too.Best regards
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I’m glad you liked the recipe, welcome
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Shookran.
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marahba
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Maraheeb.
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SHOW 😀
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I love such salads which include a combination of cooked and raw ingredients. I will try this out soon. Thank you for the recipe dear 🙂
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thanks mona, It was great
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Excellent !
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thank you
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Running out to get something to eat now!
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welcome my dear
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Beautiful! Thanks 🙂
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Welcome friend😊
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It’s so beautiful
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Thanks
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God. Your blog looks so delicious. Would just eat your entire blog for sure. 😉 😀
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Thanks Karmughil
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Wow, your meals look wonderful!
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Thank you
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please cook for me 🙂
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You are welcome
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Looks delicious ..gonna try this
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Thanks breathmath
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A lovely superb different salad! I love the vibrant colours in here too!
Mmmmmmmmm!
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Thanks my friend
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Super healthy
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You are right dear
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☺☺
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😊
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