Moroccan Herb Jam - North Africa

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Moroccan Herb Jam - North Africa

4 large garlic cloves, peeled and halved

1 pound stemmed baby spinach leaves

1 large bunch of flat-leaf parsley, (about 1/4 pound),

stemmed

1/2 cup coarsely chopped celery leaves

1/2 cup stemmed fresh cilantro leaves

1/4 cup extra virgin olive oil, divided

12 oil-cured black olives, (about 1 ounce), pitted,

rinsed and coarsely chopped

1 1/4 teaspoons Spanish sweet smoked paprika,(pimentón

de la Vera)

pinch of cayenne

pinch of ground cumin

1 tablespoon lemon juice, or more to taste

salt and pepper to taste

 

 

 

 

Put the garlic cloves in a large steamer basket set

over a pan of simmering water. Top with the spinach,

parsley, celery and cilantro. Cover and steam until

the garlic is soft and the greens tender, about 15

minutes. Cool, then squeeze the greens dry, finely

chop and set aside. Mash the garlic cloves.

 

In a medium cazuela (earthenware pot) set over a

flame-tamer or in a heavy-bottomed skillet, heat 1

tablespoon of the olive oil until shimmering. Add the

garlic, olives, paprika, cayenne and cumin. Stir over

medium high heat for 30 seconds. Add the greens and

cook, mashing and stirring, until soft, dry and

somewhat smooth, about 15 minutes.

 

Remove from heat and cool to room temperature. Add the

remaining olive oil, mashing to combine. Refrigerate,

tightly covered, for 1 to 4 days. To serve, return to

room temperature. Stir in the lemon juice, season with

salt and pepper. Serve with crackers or semolina

bread.

 

Source: The Slow Mediterranean Kitchen By Paula

Wolfert

Formatted by Chupa Babi: 10.25.07

 

AuthorNote: In Morocco, this thick purée of greens

with herbs and olives is called baqquola. It combines

spinach, chard, celery, cilantro and parsley and cooks

them down to a thick, dark jam perfumed with spices

and heady with smoky tones. Serve with an earthy

flavored semolina flatbread baked on stone or cast

iron.

 

ChupaNote: replaced the cayenne with 1/2 t. red pepper

flakes.

 

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