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Four Moroccan salads: candied pumpkin, mint zucchini, carrots with chamoula, candied tomatoes
Recipe by La Cuisine de Lynoucha
A selection of four salads inspired by Morocco, combining sweet‑salty flavors and fragrant spices: candied pumpkin with orange blossom water, steamed zucchini with fresh mint, carrots with chamoula and preserved lemon, and candied tomatoes with spices. Ideal as a starter or as a side for a tagine or grilled dishes.
MediumMoroccanServes 8
Printable version with shopping checklist
Source Video
39m
Prep
2h 7m
Cook
20m
Cleanup
3h 6m
Total
Cost Breakdown
Total cost:$13.24
Per serving:$1.65
Critical Success Points
- • Reduce the pumpkin until a syrupy texture is achieved
- • Steam the zucchini without overcooking
- • Achieve a complete reduction of the tomatoes before adding sugar
- • Do not burn the garlic and spices when preparing the sauces
Safety Warnings
- • Handle hot pots with pot holders to avoid burns.
- • Watch out for steam: open the steamer basket lid away from the hot steam.
- • Use a sharp knife and cut on a stable board to avoid cuts.
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