I remember being served a number of different salads in Morocco that are all eaten kind of like a dip scoped up with some pita or spooned on-top of some bread. This was served cold but I guess it's personal preference whether you'd like to have it warm or cold. The ingredients are super simple and the prep time is minimal. This salad can be made ahead and stored in the refrigerator.
Moroccan Zucchini Salad
1 1/2 lb. (750 g.) fresh zucchini (not peeled then cut into small cubes)
2 tbsp cup olive oil
2 or 3 cloves garlic (crushed)
1 tsp salt
1 tsp paprika
1/2 tsp cumin powder
1/2 tsp cayenne pepper
3 or 4 tbsp of water
2 tbsp lemon juice
2 tbsp fresh parsley (chopped)
Recipe adapted from The Spruce Eats
These little spherical shaped coconut sweets or Laddu's come with a surprise date filling in the centre. I've tried making these with both sweetened and unsweetened shredded coconut and I much prefer the taste of the unsweetened coconut with sugar added to it. Already sweetened coconut is a shortcut technique but I find that it almost results in bitter taste that I didn't like, it comes down to personal preference though.
The ingredients consist of milk powder, coconut, sugar, milk, and dates.
Once all the coconut, sugar and milk are combined you form spheres around a small cluster of dated using your hands.
I love these laddu's and haven't made them in a long long time so Ill probably be whipping up a batch for Eid.
Date Filled Coconut Laddu's (Sweets)
1 cup dried milk powder
1 cup desiccated coconut, unsweetened
3/4 cup extra fine sugar or caster sugar
4-5 tsp lukewarm milk
pinch of cardamom powder (optional)
3-4 large dates, pits removed and chopped into small pieces
Yield: Makes about 20 Laddu
Storage: Store in airtight container in the refrigerator
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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