Zaalouk, a classic Moroccan dip, has been a staple of North African cuisine for generations. During a trip to the Middle East, I tried it with pita in the port of Jaffa, Israel, and was instantly hooked. The smoky eggplant and zesty lemon flavors were delicious, so I decided to recreate the dip.

I started by roasting my eggplants and tomatoes, then placing them into a plastic bag so the smoke would absorb into the veggies. This is an essential step, as it preserves the deep, roasted flavor. In a pot, I simmered garlic and other aromatics with a generous amount of olive oil, then added the roasted vegetables. After cooking everything down to a chunky paste, I had a flavorful and easy side dish. I used a wooden spoon to break up the veggies, but an immersion blender creates a smoother texture.

The result was an explosion of flavor. The dip had a creamy yet slightly chunky texture. The sweetness and acidity of the tomatoes balanced the richness of the garlic and olive oil. I enjoyed it warm, which enhanced the smokiness of the roasted vegetables and spices, including chili powder, cumin and paprika. A touch of fresh lemon juice brought everything together with some acidity.

In terms of pairing, Zaalouk is incredibly versatile. It is traditionally served with khobz, a type of Moroccan bread with the mouthfeel of focaccia and the sweetness of white bread. Additionally, Zaalouk adds a smoky and delicious contrast to heartier foods like tagines, grilled meats and fish. Zaalouk even works as a spread on sandwiches or a wrap filling. I decided not to make khobz, but I used pita chips and they made a great substitute.

Zaalouk offers a taste of Morocco’s vibrant flavors and culinary traditions in every mouthful. Whether enjoyed as a dip, side dish or spread, it’s a delicious and essential part of Moroccan cuisine. I highly recommend making Zaalouk and bringing it to your next dinner with friends and family.