{"id":9345,"date":"2026-05-09T05:43:42","date_gmt":"2026-05-09T05:43:42","guid":{"rendered":"https:\/\/auctionafrique.co.uk\/2026\/05\/09\/moroccan-mallow-salad-recipe-khoubiza-or-bakkoula\/"},"modified":"2026-05-09T05:43:42","modified_gmt":"2026-05-09T05:43:42","slug":"moroccan-mallow-salad-recipe-khoubiza-or-bakkoula","status":"publish","type":"post","link":"https:\/\/auctionafrique.co.uk\/ar\/2026\/05\/09\/moroccan-mallow-salad-recipe-khoubiza-or-bakkoula\/","title":{"rendered":"Moroccan Mallow Salad Recipe – Khoubiza or Bakkoula"},"content":{"rendered":"


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This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy<\/a> for more info.<\/em><\/small><\/p>\n<\/div>\n

Moroccan Mallow Salad is a tangy, delicious, and sometimes spicy dish of steamed and sauteed mallow greens. Moroccans refer to both the mallow plant and the salad as khoubiza<\/em> or bakkoula<\/em>. <\/p>\n

The mallow salad is prepared by washing and chopping mallow leaves and stems, steaming them until tender, then sauteeing the mallow with parsley, cilantro, garlic, olive oil, spices, and lemon juice. <\/p>\n

These herbs and spices combined are essentially chermoula<\/a>, a marinade and cooking style or flavor profile<\/a> that shows up repeatedly in Moroccan cooking.<\/p>\n

Mallow itself isn\u2019t particularly flavorful, so it\u2019s the chermoula seasoning that really lifts khoubiza or bakkoula salad with zesty goodness. How zesty or spicy depends on the cook.<\/p>\n

The chopped pulp (and optionally the rind) of preserved lemons<\/a> are traditionally mixed in for tangy flavor, with some cooks also adding chopped olives. <\/p>\n

My family also enjoys the salad with a little heat, so I include ground cayenne or whole chili peppers with the seasoning.<\/p>\n

Mallow in Morocco<\/span><\/h2>\n

Several different varieties of mallow grow wild in Morocco, including common mallow (Malva sylvestris<\/em>), round mallow (Malva pusilla<\/em> or Malva rotundifolia<\/em>), and little mallow (Malva parviflora<\/em>). <\/p>\n

According to the journal article Edible Weeds In Morocco<\/a>, mallow is one of 17 different types of weeds that Moroccans include in their cuisine. Little mallow is the most prevalent type that\u2019s consumed, bought, and sold in Morocco.<\/p>\n

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A bunch of Moroccan mallow (khoubiza or bakkoula). Photo: Christine Benlafquih | Taste of Maroc<\/figcaption><\/figure>\n

Despite being classified as a weed, mallow is actually a nutritious plant that\u2019s rich in Vitamins A, B, and C as well as the minerals magnesium, potassium, and calcium. <\/p>\n

You can find mallow sold in some Moroccan markets and grocery stores, but you\u2019ll also see people gathering the plant from the wild, especially during the spring when it grows in abundance. <\/p>\n

It\u2019s also not uncommon to see Moroccan women picking mallow wherever they happen upon it\u2014fields, along roads, or in empty lots\u2014then taking it home to prepare mallow salad for their family.<\/p>\n

Other greens such as purslane, spinach, and beet greens\u2014alone or in combination\u2014can replace the mallow to make an equally delicious salad. They receive essentially the same treatment as mallow but fragile greens like spinach will require less steaming time while purslane might require more.<\/p>\n

Both purslane and mallow are mucilaginous, which can be discernible in cooked salads. I don\u2019t find it off-putting, though, as I do with okra. <\/p>\n

Steaming Mallow<\/span><\/h2>\n

Mallow is quite easy to steam, but in order to work with a voluminous quantity, you\u2019ll want to have a good-sized steamer so that you can manage it in a single batch. <\/p>\n

Finely chop the leaves and stems then transfer them to a steamer basket placed over simmering water.<\/p>\n

It\u2019s okay if the chopped greens are heaped or piled above the rim of the steamer; they\u2019ll quickly reduce in volume as the greens steam and wilt.<\/p>\n

Once tender, you can squeeze out excess water from the greens by pressing them against the side of the basket with a large wooden spoon, ladle, or spatula. <\/p>\n

If you have a couscoussier you can go ahead and use that for steaming mallow, but if not you might want to invest in a steamer<\/a> with at least a two-quart capacity. I find a two- to three-quart steamer basket to be a great general-purpose size, and I use mine for steaming all kinds of veggies and greens.<\/p>\n

A universal steamer<\/a> is a good alternative if you don\u2019t want to add a bulky 2-piece pot and basket to your cookware collection.<\/p>\n

Serving Moroccan Mallow Salad<\/span><\/h2>\n

Moroccan salads such as khoubiza or bakkoula are usually served on small dishes which might be shared communally \u2014 usually one small plate between every two or three people. <\/p>\n

Whole olives and slivers or wedges of preserved lemon are traditionally used to garnish the dish. They do add a nice pop of color, plus they\u2019re tasty as condiments.<\/p>\n

Like many other Moroccan salads, khoubiza or bakkoula is usually eaten as a dip with Moroccan bread<\/a>. <\/p>\n

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Moroccan Mallow Salad \u2013 Khoubiza or Bakkoula<\/span><\/h2>\n

Christine Benlafquih | Taste of Maroc<\/span><\/p>\n

Khoubiza or bakkoula is a tangy and delious salad made by sauteing steamed mallow with garlic, spices, and preserved lemon. Chopped or whole olives are sometimes added.<\/span><\/p>\n

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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Total Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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Course <\/span>Salad<\/span><\/p>\n

Cuisine <\/span>Moroccan<\/span><\/p>\n<\/div><\/div>\n

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Yield <\/span>4<\/span> servings<\/span><\/span><\/p>\n

Calories <\/span>273<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n

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