Bakoula

What we know so far

Bakoula (khoubiza in the north) is the cooked salad Moroccans make from wild mallow, the weed that comes up in every field and market after the rains: the leaves and tender stems are steamed until dark and soft, squeezed dry, and turned in a chermoula of olive oil, garlic, parsley, coriander, paprika and cumin with chopped preserved lemon and a squeeze of fresh lemon, then served warm or cold with olives. It sits on the table beside zaalouk and taktouka with bread, and spinach makes a fair substitute when there is no mallow.

The draft was written from 2 published sources and holds 9 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting