Meslalla

Last updated
Meslalla
Olive (Olea europaea)
Color of the ripe fruitGreen
Also calledCracked green olive
OriginMorocco
UseOil and pickling
Oil contentHigh
FertilitySelf-sterile
Growth formSpreading
LeafElliptic-lanceolate
WeightMedium
ShapeOvoid
SymmetrySlightly asymmetrical

Meslalla (cracked green olive, [1] [2] ) is a Moroccan green olive cultivar used for olive oil production. It is often used to pickle garlic and hot peppers, and is also used in tagines. [3] [4]


Related Research Articles

Caesar salad Green salad of romaine lettuce and croutons

A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.

Garlic Species of plant

Garlic is a species of bulbous flowering plant in the genus Allium. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to Central Asia and northeastern Iran and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic.

Tzatziki Cold cucumber-yogurt dip, soup, or sauce

Tzatziki, cacık, or tarator is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetizer (mezze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods.

Scrambled eggs food dish

Scrambled eggs is a dish made from eggs stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients.

<i>Alliaria petiolata</i> species of flowering plant in the cabbage family Brassicaceae

Alliaria petiolata, or garlic mustard, is a biennial flowering plant in the mustard family (Brassicaceae). It is native to Europe, western and central Asia, north-western Africa, Morocco, Iberia and the British Isles, north to northern Scandinavia, and east to northern Pakistan and Xinjiang in western China.

Mojo (sauce)

Mojo is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties, garlic, paprika, cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are red mojo and green mojo. Other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used.

Chimichurri food sauce

Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian and Uruguayan cuisines, the sauce comes in a green and red version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.

Chermoula Relish from Maghrebi cuisine

Chermoula or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables.

Arab cuisine Cuisine of Arab people

Arab cuisine is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in spices, herbs, and foods. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.

Ful medames Cooked fava beans served with olive oil, cumin, and other ingredients

Ful medames, or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. Ful medames are traditionally made in and served out of a large metal jug. It is notably a staple food in Egypt and is considered a national dish, especially in the northern cities of Cairo and Gizah. Ful medames is also a common part of the cuisines of many Arab, Middle Eastern, and North African cuisines.

<i>Sofrito</i> Cooked vegetable foundation for cooking

Sofrito, sofregit (Catalan), soffritto, or refogado is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil.

Persillade

Persillade is a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar.

Sephardic Jewish cuisine Assortment of cooking traditions of the Jews of Spain and Portugal

Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews—the Jews of Spain and Portugal.

Toum Garlic sauce common in the Levant

Salsat toum or toumya is a garlic sauce common to the Levant. Similar to the Provençal aioli, there are many variations, a common one containing garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. There is also a variation popular in many places, such as the town of Zgharta, in Lebanon, where mint is added; it is called zeit wa toum.

Tunisian cuisine Culinary traditions of Tunisia

Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.

Eggplant salads and appetizers

Many cuisines feature eggplant salads and appetizers.

Bocadillo Type of sandwich

The bocadillo or bocata, in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. In Spain, they are often eaten in cafes and tapas bars.

Middle Eastern cuisine Regional cuisine

Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Georgian, Iranian, Israeli, Kurdish, and Turkish cuisines. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.

Sweet potato salad

Sweet potato salad is an Arab salad, made typically of sweet potato, onion, olive oil, mashed garlic, salt, ground pepper, grated ginger, black pepper, cinnamon sticks, raisins, coriander, ground sugar, and water. It is very popular in the Arab world, especially in the Maghreb as well in the Levant, specifically in Lebanon.

References

  1. "OLIVES MESLALLA". authenticmaroc.com. Retrieved 24 January 2017.
  2. "Moroccan Temrika Meslalla — Garlic Beef with Cracked Green Olives". kalisasorexi.com. 13 February 2011. Retrieved 24 January 2017.
  3. Chemical Characterization and oxidative stability of two monovarietal virgin olive oils (Moroccan Picholine and Arbequina) grown in Morocco.
  4. "The Sésame Des Saveurs" (in French). sesamedessaveurs.over-blog.com. 22 December 2014. Retrieved 24 January 2017.