This Moroccan mezze recipe is super easy to make. Boil the egg, grate the courgette, then stir-fry with cumin. It can be done in 20 minutes.
I am not a challenger. I often go for an easy path to make my life simple. This also reflects on how I cook. When I browse a new cookbook, my eyes always stop at the short ingredients list and paragraphs of steps. A good recipe doesn’t have to be complicated, as I truly believe.
I learned this recipe from a cookbook called ‘Casablanca, My Moroccan Food’, written by Nargisse Benkabbou. I also tried making the Moroccan Zaalouk (Aubergine and Tomato spread), which was a great dish.
Why I Love this Moroccan Mezze Recipe
- Simple enough. If you know how to make hard-boiled egg and grate a courgette, it’s a 90% chance you’ll succeed this dish.
- Another brilliant way to eat courgette. I usually eat courgette with pasta, make it into a savoury pancake or simply pan-sear. Sauté grated courgette until almost dried helps bringing out more intense flavour.
- Can be served warm or cold. I can make it ahead and serve it cold, still very delicious. If serve warm, just heat it a bit before serving. Very easy.
Ingredients
Serves 1-2
- 1 courgette (about 200 g)
- 1 large egg
- ½ tsp cumin seeds
- ¼ tsp salt
How to Make Moroccan Courgette and Egg Salad with Cumin
- First, prepare the egg. Put the egg in a pot of cold water, bring to a boil over medium-high heat, then simmer the egg for 7-8 minutes. This is to make a hard-boiled egg. Bring the egg to a bowl of cold water to cool down, then roughly chop.
- Meanwhile, grate the courgette with the largest-hole side of a box grater.
- Heat 2 tsp of oil in a pan, fry the cumin seeds until fragrant. Then stir in the grated courgette and salt, let it cooks over medium-low heat for 5 minutes or so, until the courgette’s water has evaporate.
- Also stir in the eggs and stir-fry for 2 more minutes. Have a taste and adjust. Serve warm or cold. You can garnish it with some fresh lemon zest and herbs like parsley and coriander.
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