Mauve is a wild plant that must be named after its purple flowers. It is called Khobize or Baqüla in Morocco, and actually a big consumption in the spring.
We will still be happy with young shoots or softer leaves for the latter. Moroccan salad is traditionally prepared with mauve leaves. The baqüla is steamed cooked with garlic, parsley and coriander before being cooked a second time in olive oil, in the pot. Sesame Flavors Simplify for you the recipe by cooking only once in the same pot, with the same result.
Ingredients for mauve salad, khobize or baqüla.
• 2 big boots of mauve leaves
• 1 small bunch of parsley
• 1 small bunch of coriander
• 1 head of garlic
• 1 large bowl of water
• 4 tablespoons of olive oil
• 2 teaspoons of salt
• 2 teaspoons of paprika
• A touch of hot pepper
• The juice of a lemon
Decoration: candied lemon, black olives or violets
Steps
1. Wash the leaves of mauve and herbs, remove the damaged leaves, leave to drain and chop everything finely. (Leaves and stems)
2. Pour the water into a large pot and bring to a boil, the leaves add purple, the herbs and crushed garlic, cover and cook until the water evaporates completely.
3. Add the olive oil and desiccate while stirring.
4. Add salt, lemon juice, paprika, chilli and candied lemon cut into pieces.
5. Present the baqüla in a deep dish and decorate it with mauve olives and candied lemon.
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