Seriously, you didn’t just put green olives in that, did you? 

Salads / April 27, 2016

True. You may not have heard the words, “pidgeon and cinnamon” in the same sentence, let alone the term, “fermented flour.” But you would if you were in Morocco. On many occasions I have been know to combine flavors and spices in a way that makes some wrinkle up their noses and gasp in fear at my choices. But for sure NOT ONE OF THEM ever said, “ew!” when I fed them. And this dish is no exception.

I have always felt a kinship with this kind of cuisine. It is heady, sexy, brave and so satisfying to the palate. My Moroccan spice blend gets a good work-out in my kitchen and if you haven’t discovered it, get your little apron-wearing behind over the to store now and get some. You won’t be sorry.

What could be a better marker of history than food and what better food than what comes from the cradle of civilization? I know, duh question. But then, the discussion of food is always a way to mesh philosophy, art, music, religion, and myth.

This brings me to my next dish, Moroccan Black Lentil and Ham Cold Salad, which at the last minute was finished by adding sliced green olives to bring a briny and acidic sweetness to a bowl of earthy, sweet goodness. It just needed one more fabulous note of flavor to be complete.

Hmmm. Now to try a Hut Makali.



Moroccan Black Lentil Cold Ham Salad

2 Servings


½ C black lentils, rinsed
2 C water
1 C diced ham
2 C blanched broccoli cut into chunks
¼ C sliced white sweet onion
1/3 C carrots diced
Handful golden raisins
5 green cocktail olives, sliced
1 T Moroccan seasoning blend
2 T good olive oil
2 T white balsamic vinegar
Zest from one small lemon
Salt and pepper to taste


  • Blanche broccoli and shock in water. Pat dry and set aside.
  • In a large saucepan, bring 2 C water to boil and 1 t kosher salt. Add ½ C lentils and simmer with lid askew for 25 minutes. Drain any remaining water from the lentils and place in a large bowl.
  • Add the Moroccan seasoning, the blanched broccoli, ham, raisins, onion, carrots, lemon zest, vinegar and oil. Toss well, serve with a slice of lemon and season with more salt if needed.

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