Bakoula (khoubiza, Moroccan wild mallow)

Method

1. 1

   Pick the wild mallow leaves and wash them thoroughly several times to remove every trace of soil, then chop them finely.

2. 2

   Blanch the chopped mallow in salted water for a few minutes until wilted, then drain well, pressing out the excess water.

3. 3

   Fry the crushed garlic in olive oil until fragrant, then add the drained mallow with the cumin, paprika and salt.

4. 4

   If using broad beans, add them at this stage, already cooked, and stir them through the mallow over low heat for a few more minutes so the flavours blend well.

5. 5

   Drizzle the bakoula with lemon juice before serving, cold or lukewarm, as an iron-rich starter; this traditional vegetable dish is one of the best-loved winter dishes of Moroccan home cooking.