*Baqoula Salad Recipe (Purslane Salad) with Tips

Here’s a clear and vibrant image of Moroccan Purslane Salad (Baqoula) decorated with lemon slices and olives. It beautifully showcases the dish and its traditional presentation. Enjoy!

• Ingredients:

- 500g purslane (baqoula)

- 2-3 garlic cloves, minced

- 1 tsp ground cumin

- 1 tsp paprika

- 1 tsp red chili pepper (optional, to taste)

- Juice of half a lemon

- 2 tbsp olive oil

- 1 tbsp chopped cilantro

- 1 tbsp chopped parsley

- Salt, to taste

• Steps:

1. Prepare the Purslane :

- Thoroughly wash the purslane to remove any dirt or impurities.

- Boil a large pot of water and add the purslane. Let it cook for about 5-7 minutes until tender.

- Drain the water and let the purslane cool slightly. Then, chop it into small pieces.

2. Prepare the Spice Mixture :

- In a pan, heat the olive oil over medium heat.

- Add the minced garlic and sauté for a few seconds until golden.

- Add the cumin, paprika, and chili pepper (if you like it spicy) and stir them with the garlic.

3. Add the Purslane :

- Once the spices are well mixed with the garlic, add the chopped purslane to the pan and stir everything together.

- Let it simmer on low heat for 5-10 minutes, stirring occasionally.

4. Serving :

- After the baqoula is ready, remove it from the heat and add lemon juice, chopped cilantro, and parsley.

- Serve it warm or cold, depending on your preference.

• Tips for Making Baqoula Salad:

- Clean the Purslane Thoroughly : Make sure to wash the purslane well to remove any sand or dirt. You can soak it in water with vinegar for a few minutes for extra cleaning.

- Spices : Adjust the amount of chili pepper or skip it altogether if you prefer a milder flavor.

- Olive Oil : Using high-quality extra virgin olive oil enhances the flavor and boosts the health benefits of the salad.

- Pairing : Baqoula salad goes great with grilled dishes or traditional tagines.