Zaalouk with Tahini

This Zaalouk with Tahini is a kind of special for me, During my trips to Morocco, I noticed a lot of behavior about their traditional food there, Zaalouk is one of their classic appetizers, and they always serve it besides the main dishes.

I always wanted to make a Zaalouk recipe in my kitchen it has so many flavors and textures, and the spices make it a great tasty, juicy appetizer to enjoy, I searched a lot to find the best recipe and found this one on NYT Cooking, I like it and made it but with my own way

This recipe is a flavorful ode to Moroccan cooking, boasting vibrant spices and aromatic flavors that you will love for sure. Perfect for vegans, vegetarians, and meat lovers alike.

What is Zaalouk with Tahini

Moroccans love Zaalouk with Tahini, a classic appetizer they often serve with their main dishes. It’s a creamy dip made by blending roasted eggplant with tahini, garlic, and spices. This dish is so rich, smoky, and full of flavor, perfect for dipping bread. With its creamy texture, Zaalouk with Tahini is a favorite among both vegans and meat-eaters alike.

Ingredients

• 2 large eggplants
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Kitchen Equipment Needed

Before we start this Zaalouk with Tahini recipe, let’s make sure we have all the necessary tools on hand:

• Baking sheet
• Chef’s knife
• Cutting board
• Medium saucepan
• Wooden spoon
• Blender

How To Make Zaalouk with Tahini

Step 1:

Preheat your oven to 400°F (200°C).

Step 2:

Cut the eggplants in half lengthwise and place them, cut side down, on a baking sheet lined with parchment paper.

Step 3:

Roast the eggplants in the oven for 25-30 minutes until they’re soft.

Step 4:

While the eggplants roast, heat olive oil in a medium saucepan over medium heat. Add minced garlic and cook for 1-2 minutes until it smells fragrant.

Step 5:

Once the eggplants are done, take them out of the oven and let them cool a bit. Scoop out the flesh and put it in the saucepan with the garlic.

Step 6:

Add tahini, ground cumin, paprika, salt, and pepper to the saucepan. Stir everything together, lightly mashing the eggplant.

Step 7:

Cook the mixture on medium heat for 5-7 minutes, stirring occasionally until it thickens slightly.

Step 8:

Take it off the heat and transfer the mixture to a blender. Blend until smooth.

Step 9:

Taste it and add more seasoning if needed. and Enjoy!

Tips

• Use ripe eggplants, it’s better.
• Don’t skip roasting the eggplants
• Be careful not to burn the garlic.
• Adjust the amount of tahini and spices to suit your taste.
• If you prefer a chunkier dip, don’t blend it too much.

What to Pair with this Zaalouk with Tahini?

Zaalouk with Tahini is incredibly versatile and pairs perfectly with a variety of foods. For a simple yet satisfying meal, serve it with warm bread like pita, I would like to say Moroccan bread, but I know that you will not find it, so Pita bread is so close to its taste

Also, it complements grilled meats such as lamb kebabs, adding richness to the dish. Just to know Lamb Kebabs and Moroccan Zaalouk is like a Traditional combo they enjoy on their Holidays.

As for drinks, opt for Moroccan mint tea for a refreshing choice. For a unique twist, try mixing in some sunflower seed butter. It adds a surprising flavor that you never thought possible!

FAQ

Can I make Zaalouk with Tahini ahead of time?

You can prepare Zaalouk with Tahini ahead of time and store it in the refrigerator for up to 3-4 days.

Can I freeze Zaalouk with Tahini?

While it’s best enjoyed fresh, you can freeze Zaalouk with Tahini for longer storage. Transfer it to a freezer-safe container and store it for up to 2-3 months. Thaw it in the refrigerator before serving.

Can I use store-bought tahini for this recipe?

Yes, store-bought tahini works perfectly fine for this recipe. Just make sure to give it a good stir before using it to ensure it’s well-mixed.

Can I adjust the spices in Zaalouk with Tahini?

Feel free to adjust the amount of spices according to your preferences. Start with less and add more as needed to achieve your desired level of flavor.

Can I omit the garlic from this recipe?

While garlic adds a delicious flavor to the recipe, you can omit it if you prefer. Just keep in mind that it will alter the taste slightly.

What can I use as a substitute for eggplant in this recipe?

If you’re not a fan of eggplant, you can try using roasted red peppers or roasted zucchini instead. However, it’s important to note that this substitution will result in a different flavor profile, and it won’t be considered traditional Zaalouk since the classic recipe is based on eggplant.

Conclusion

If you desire to make different appetizers for your daily routine, This Zaalouk with Tahini is the perfect recipe to try, of course, If you like this recipe, share it with friends and family! Subscribe to my blog for more tasty recipes and cooking tips sent directly to your inbox.

Zaalouk with Tahini

Recipe by JuliaCourse: AppetizersCuisine: MoroccanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

150

kcal

Total time

40

minutes

Zaalouk with Tahini is a creamy Moroccan eggplant dip with tahini, garlic, and spices. It's easy to make and perfect as an appetizer or side dish, Perfect to enjoy it with your main dish.

Ingredients

• 2 large eggplants

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 2 tablespoons tahini

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• Salt and pepper

Directions

• Preheat your oven to 400°F (200°C).
• Cut the eggplants in half lengthwise and place them, cut side down, on a baking sheet lined with parchment paper.
• Roast the eggplants in the oven for 25-30 minutes until they're soft.
• While the eggplants roast, heat olive oil in a medium saucepan over medium heat. Add minced garlic and cook for 1-2 minutes until it smells fragrant.
• Once the eggplants are done, take them out of the oven and let them cool a bit. Scoop out the flesh and put it in the saucepan with the garlic.
• Add tahini, ground cumin, paprika, salt, and pepper to the saucepan. Stir everything together, lightly mashing the eggplant.
• Cook the mixture on medium heat for 5-7 minutes, stirring occasionally until it thickens slightly.
• Take it off the heat and transfer the mixture to a blender. Blend until smooth.
• Taste it and add more seasoning if needed. and Enjoy!

Notes

• Use ripe eggplants, it's better.
• Don't skip roasting the eggplants
• Be careful not to burn the garlic.
• Adjust the amount of tahini and spices to suit your taste.
• If you prefer a chunkier dip, don't blend it too much.