Baqola recipes

[Anonymous]

Salaams everyone!

Hope you all doing well Insha-Allah.

I made baqola for the first time this weekend! Got the recipe (thru translation )from mum in law. It turned out really good but I made a little so now its already
finished

Its really healthy too, yesterday I had it as lunch - cold with a teaspoon and it was really great.

So now I wanna make another batch. Just wondering what everybody else puts in their baqola (apparently there are different kinds). I did the one with mainly spinach and some broad beans.

Thanks!

[LalaMimi]

Use it with curry to make sagg (sp??)

[Ma_Li_Ka]

7arisa, cilantro (coriandre), olives and preserved lemon zest.

[Anonymous]

Malika - thanks, that sounds great. Lemon zest should give it a nice tang.

Mimi - curry?! I thought baqola was always supposed to be dryish (almost like a paste, or like pesto?)

[Anonymous]

whats arisa?

[Ma_Li_Ka]

7arisa as in harissa as in 7ar (spicy) red chilipaste. But the Moroccan one. The Tunesian one is disgusting
Can you get that over there in the UK?

[Anonymous]

I think I used harissa then , just didn't know it was called that. My MIL told me to make a paste. I blended red chillies with cumin , garlic , a dash of lemon juice and olive oil in the food processor.

But we should get the proper paste in the Moroccan shops, I'll check it out .

Do you also use broad beans in addition to the spinach?