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Moroccan/North African · Dips

Zaalouk

VegEasy

Diet: Veg · Vegan

Zaalouk is a Moroccan/North African dish. Reduce until the dip holds a soft mound on a spoon.

Prep
20 min
Cook
40 min
Total
60 min
Servings
4
Difficulty
Easy
Cuisine
Moroccan/North African
Course
Dips

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Zaalouk.
Representative photograph of Zaalouk. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Vegetables

Seasoning

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Simmer · About 25 min

  1. Combine 700 g eggplant, diced, 500 g tomatoes, chopped, 20 g garlic, chopped, 50 ml olive oil, 150 ml water in a wide pan; cover and simmer 25 minutes until soft.

    Check: Look for this result: soft.

Mash · About 7 min

  1. Add cumin, paprika and salt from 1 tsp cumin, 1 tsp paprika, ¾ tsp salt, 25 ml lemon juice, 20 g coriander; mash vegetables roughly.

Reduce · About 15 min

  1. Cook uncovered 10–15 minutes until thick, stirring. Finish with lemon and coriander.

    Check: Look for this result: thick, stirring.

Tips

  • Reduce until the dip holds a soft mound on a spoon.
  • Judge Zaalouk by the texture and doneness signs in its steps. Your pan and heat affect how long Zaalouk takes to cook.

Substitutions

  • Roast eggplant first for a deeper flavour, then shorten simmering.

Storage

  • Get perishable Zaalouk into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Zaalouk within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Zaalouk to 74°C / 165°F, stirring or turning it for even heating. When Zaalouk is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Zaalouk one day ahead. For Zaalouk, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Zaalouk on the day of serving.

FAQ

What matters most when making Zaalouk?

Reduce until the dip holds a soft mound on a spoon.

What can I substitute in Zaalouk?

Roast eggplant first for a deeper flavour, then shorten simmering.

Can I prepare Zaalouk ahead?

Prepare the measured ingredients for Zaalouk one day ahead. For Zaalouk, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Zaalouk on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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