Spinach Salad with Seven Day Preserved Lemon (Bekkoula)

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30 minutes 6 Servings Print RecipeEmail Recipe


8cupfresh spinach leaves (coarsely chopped)
4cupfresh parsley (coarsely chopped)
2cupcelery leaves (coarsely chopped)
2cupfresh cilantro (coarsely chopped)
3 cloves garlic (with skins)
1⁄4teaspoonchili powder
3tablespoonsunflower seed oil (or vegetable oil)
1tablespoonolive oil
1⁄2cupfresh lemon juice
12 kalamata olives
1⁄2 seven day preserved lemons (hamid msyiar) (one lemon peel only – cut into quarters)


Combine spinach, parsley, salon chervil, celery leaves and garlic in Dutch oven; cook over low heat, folding cooked portion from bottom to top, until limp, about 7 minutes. Remove and reserve garlic cloves. Transfer spinach mixture with slotted spoon to serving bowl, pressing excess liquid into Dutch oven.

Peel reserve garlic; mash close to a paste. Stir garlic, paprika, salt and chili powder into cooking liquid in Dutch oven. Heat to boiling; add oils. Cook, stirring constantly, over medium-high heat until liquid almost evaporates, 3 to 5 minutes; remove from heat. Stir in lemon juice. Pour dressing over spinach mixture. Refrigerate covered 4 hours or overnight.

Garnish with olives and the lemon peel.


Preparation time does not include refrigeration.

Normally this salad is made with bekkoula, a green similar in taste and appearance to spinach.

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