The short answer
They are the small dishes that open many Moroccan meals: zaalouk, a smoky aubergine and tomato dip; taktouka, roasted peppers with tomato; and a spread of little salads often called salade marocaine. Most are meat-free, are eaten with bread, and come out together before the tagine or couscous.
In more detail
Zaalouk is a smoky aubergine dip, usually cooked with tomato. Taktouka is tomato and roasted pepper. On the Jemaa el-Fnaa stalls you will see aubergine and tomato salads beside the grills, and in a riad or restaurant several bowls may arrive at once.
For vegetarians they are one of the easiest wins on a Moroccan menu, along with vegetable tagines and bissara, the thick broad-bean soup. As with any dish, ask if you need to be certain about what is in it.
Cooked salads are a staple of Marrakech cooking classes, which usually cover a tagine, a couscous dish, salads such as zaalouk or taktouka, and a bread. Making them yourself is the surest way to bring the taste home.
Raw salads are a different matter on a short trip. Cooked salads are served warm or at room temperature after cooking, which is the safer choice for a stomach not used to local water.
Good to know
- Order a salad spread to share before the main course.
- Use bread to scoop, not a fork.
- Choose cooked salads over raw ones for the first few days.