Serving and storing suggestions
- I prefer to eat Zaalouk at room temperature - the flavours seem more pronounced - hot or warm is just fine too. You can prepare it in advance and refrigerate, but DO let it come up to room temp for 1 hour before serving - you’ll notice a massive difference in flavour!
- If so inclined (I always am) drizzle generously with extra virgin olive oil just before serving.
- Zaalouk will stay fresh in the fridge for 4-5 days.
- It freezes well and will stay fresh for 3-4 months. Be sure to defrost thoroughly and eat at room temperature.
Leftovers? Let's go
I tend to make a lot of Zaalouk, so have a couple of alternative uses under my belt to use up what’s left if I’m not freezing it.
Zaalouk Eggs - The next morning, I’ll add about a cupful of Zaalouk to a small frying pan with about 1/2 cup water. Once simmering, I’ll break an egg or two into it and pop on the lid until they’re just cooked. Scatter over some fresh herbs and you're done. A Moroccan style shakshuka if you will!
Zaalouk Toasts - A couple of crunchy sourdough toasted bread slices is the perfect vehicle for Zaalouk. Spread on a generous helping of the salad and top with sharp and salty Bulgarian feta cheese and a scattering of fresh mint or parsley. Drizzle over some extra virgin olive oil and sprinkle some Aleppo pepper and you’re good to go!