Today, I had a little trouble coming up with a title for the recipe I’m sharing with you. In the end, I decided to call it “ salmon Niçoise salad with za’atar and preserved lemon dressing”. While my salad’s ingredients differ from the traditional Niçoise salad recipe, I wanted to highlight that. Over the years, this famous salad has evolved, and I wanted to present my own version inspired by Moroccan and Middle Eastern flavors, particularly with the Za’atar and preserved lemon. What’s wonderful about this salad is its versatility: you can create it according to your taste by adding…
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Continue readingWhat is chermoula? How do you prepare it? How do you store it? And most importantly, what can you do with it? I’ve been wanting to write an article about this Moroccan marinade made from fresh herbs, spices, and a lot of olive oil for a while now. Chermoula is widely used in Moroccan cuisine and is essential for many fish dishes, such as “sardine and smoked eggplant balls,” “quinoa and shrimp stuffed calamari,” “traditional rice calamari,” and “baked fish.” It’s also the base for the famous “djaj mchermel” tagine, which simply means chicken with chermoula. Today, I’m sharing five…