Moroccan Mallow Salad Recipe

Moroccan Mallow Salad (Khoubiza or Bakoula)
Moroccan Mallow Salad (Khoubiza or Bakoula)

Christine Benlafquih

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Yield: 1 salad
Nutrition Facts (per serving)
282 Calories
29g Fat
7g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 282
% Daily Value*
Total Fat 29g 37%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 639mg 28%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 9%
Total Sugars 2g
Protein 1g
Vitamin C 31mg 156%
Calcium 51mg 4%
Iron 2mg 12%
Potassium 134mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Common mallow (khoubiza or bakoula) grows wild in Morocco, and it's not unusual to see people gathering the leaves from fields, empty lots or wherever else they might find them. They're also sold in large bunches in souks. The leaves are chopped, steamed and then sautéed with olive oil, spices, olives, and preserved lemons. The resulting cooked salad is eaten as a dip with Moroccan bread.

For a fiery touch, add a roasted and minced chile pepper or a small spoonful of harissa.

The preparation is the same as for Moroccan Spinach Salad with Preserved Lemons and Olives. In lieu of mallow or spinach, you may want to try the same method with other greens; cookbook author Paula Wolfert recommends a mix of Swiss chard, purslane, arugula, and beet greens.


  • 1/2 pound (250 gramsmallow leaves, most stem removed (about 8 cups, packed)

  • 1/2 cup olive oil

  • 1/2 cup chopped fresh parsley, or cilantro, or a mix

  • 4 cloves garlic, finely chopped or pressed

  • 1 1/2 teaspoons paprika

  • 1 1/2 teaspoons cumin

  • 1/2 teaspoons salt, or more to taste

  • 1/4 teaspoon cayenne pepper

  • 1 to 2 tablespoons lemon juice

  • 1 preserved lemon rind, quartered

  • Preserved lemon pulp, from 1 preserved lemon, finely chopped

  • 1 handful red olives

Steps to Make It

  1. Wash the mallow very well several times in a large bowl of water. Drain thoroughly. Finely chop the leaves, place them in a steamer, and steam over simmering water for 15 to 20 minutes, until the leaves darken and are tender.

  2. Squeeze out any excess liquid from the steamed mallow, and transfer the mallow to a skillet. Add the remaining ingredients (except for the olives), stir to mix, and saute over medium heat for 5 to 10 minutes until the parsley is wilted and the flavors have blended. Adjust seasoning if desired.

  3. Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds.