Moroccan · Salad
Bakoula (Moroccan Mallow & Herb Salad)
Bakoula (also bakkoula or khobiza) is a slow-cooked green salad built on wild mallow leaves — or spinach and chard as a common substitute — braised down to a soft, dark tangle with garlic, preserved lemon, olives, cumin and paprika. Rich in olive oil and deeply savoury, it is one of the classic cooked salads scooped with bread across Marrakech tables.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 kg mallow leaves (or spinach and Swiss chard), washed and chopped
- 4 garlic cloves, crushed
- 1 preserved lemon, rind chopped
- Handful of red and green olives
- 1 tsp ground cumin, 1 tsp paprika, pinch cayenne
- 5 tbsp olive oil
- 1 small bunch coriander and parsley, chopped
- Juice of 1/2 lemon; salt
Method
- 1
Wilt the greens
Steam or boil the chopped greens until fully wilted and soft, about 8–10 minutes, then drain very well and press out the excess water. Chop again if the pieces are large.
- 2
Build the base
Warm the olive oil in a wide pan, soften the garlic with the cumin, paprika and cayenne for 30 seconds, then add the herbs.
- 3
Braise down
Add the drained greens, chopped preserved lemon and a splash of water. Cook, stirring often, 20–25 minutes over low heat until dark, soft and almost jammy, and no watery liquid remains.
- 4
Finish
Stir in the olives and lemon juice, season with salt, and cook a few minutes more to marry the flavours.
- 5
Serve
Serve warm or at room temperature as part of a cooked-salad spread, scooped with bread.
Chef's tips
- Drain and press the greens hard — watery bakoula never develops its rich, concentrated flavour.
- Cook it down patiently until dark and almost jammy; the long braise is what makes it taste right.
- If you can't find mallow, a mix of spinach and chard is the standard and excellent substitute.
Frequently asked questions
What is bakoula made from?
Traditionally wild mallow (khobiza) leaves, foraged in the Moroccan countryside. Since mallow is hard to find abroad, cooks use spinach, or a mix of spinach and chard, which gives a very similar soft, savoury result.
Is bakoula served hot or cold?
Like other Moroccan cooked salads, it is usually served warm or at room temperature as part of a spread of small dishes at the start of a meal, always scooped with bread rather than eaten with a fork.