Sunday, March 26, 2017

Mukhelalet, or the joys of the return

I just finished one of my absolutely local Rabati favorites, a dish called mukhelalet.
It is unique to only Rabat and Sale next door.  The dish is quite simple yet absolutely wonderful.

The dish is a small bowl of boiled potatoes and beets that have been soaking (brining?) in vinegar. The little squares of potatoes and beets are swimming in a bowl of the beet vinegar, with some preserved eggplant chunks and harisa (spicy chili sauce) thrown in.  It is a bit salty, savory and yet refreshing.  After you finish spearing the chunks with a wooden toothpick, a bit more of the royal purple beet vinegar is ladled back into the empty bowl to sip after the snack.

2 comments:

Suzanne MagnificentP said...

Purple beet vinegar ... It must be an acquired taste.

Paul Rockower said...

Surprisingly wonderful and palatable. Think of a beet pickle juice with less acidity and more dark, rich color.