Preserved Lemon

Mderbel - Moroccan Cauliflower Salad

We don't really follow the trends like cauliflower rice but we do eat Cauliflower mash our mama fed us in Morocco.



  • 1 Cauliflower head

  • 2-3 Tbls Harissa (or to taste)

  • 3 Garlic Cloves

  • 1/2 Preserved Lemon (thinly sliced)

  • 4 Tbls Olive Oil (or to taste)

  • 1/4 cup Parsley

  • 1/4 cup Cilantro

  • Salt (pinch)

  • Pepper (to taste)


  1. Cut cauliflower into small pieces and simmer in olive oil, garlic, parsley, cilantro, preserved lemons, salt and pepper until soft. About 20 mins.

  2. Once cooked, add Harissa, mix and mash with a fork.

  3. Drizzle olive oil over the top and serve!

Tomato Salad Merhzina

This dish is a staple you'll find on every single Moroccan table, every season. It compliments just about anything you can imagine and is incredibly easy to make.



  • 2-3 Heirloom Tomatoes (Rough chopped)

  • 1/2 cup Picholine Olives

  • 1/2 Onion (finely chopped)

  • 1/2 Red or Green Bell Pepper (roasted and chopped)

  • 1/4 Preserved Lemon (thinly sliced)

  • 4 Tbls Olive Oil (or to taste)

  • 1 Tbls Vinegar or squeeze of fresh Lemon

  • 1/4 cup Parsley

  • 1/4 cup Cilantro

  • Cumin (pinch)

  • Salt (pinch)


  1. Peel the tomatoes and cut in half. Remove the seeds and any liquid. Dice finely.

  2. Wash and chop the herbs well.

  3. Mix all the ingredients and add the vinegar and olive oil.

Lamb Tanjia

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  • 3lb Lamb Shoulder or Beef Short Ribs

  • 1 full head of Garlic

  • 1 generous sprinkle Saffron threads (roughly 0.15g)

  • 1 tbsp Cumin (whole)

  • 2 tbsp Olive Oil

  • 3 cups Water

  • 3 Preserved Lemons (Beldi style)

Steep saffron in water for 1 hour minimum and cover the bowl so the aromas don’t evaporate.

In a Dutch pot put the meat, olive oil, garlic, water and saffron.

Rub the cumin between your hands to obtain some that are partially crushed. Cover the pot and cook on a med heat for 3 hours.