mallow salad (bekkoula)

When not in season it can be replaced with ordinary parsley in the same quantities . The taste is still delicious.

Ingredients: 

* 4 heaped soupbowls of chopped bekkoula * 2 heaped soupbowls of chopped parsley * 1 heaped soupbowl of chopped coriander

* 1 heaped soupbowl of chopped celery leaves * 3 garlic cloves * 1 soupspoonful of paprika

* 1 good pinch of ground chilli * 3 soupspoonfuls of groundnut oil * 1 soupspoonful of olive oil (optional)

* 1/2 pickled lemon (zest only) * 1 handful of preserved olives * 1 teaglassful of lemon juice * salt

Preparation: 

Make little bunches of the bekkoula, parsley, coriander and celery, taking out the weeds. Chop it all up, little by little, adding a few stalks. Put the chopped herbs in the top of a couscous steamer,

wash with a lot of water and strain. Then cook in a small, thick-bottomed saucepan with the cloves of garlic left whole, without adding any water. When the chopped up herbs can be crushed easily, the bekkoula is cooked. Take out the garlic cloves and skin them. Crush them and put them back in the saucepan,

adding the salt, paprika, chilli, and oil and stir over the heat until the water has completely evaporated. Add the lemon juice, preserved olives and pickled lemon zest cut into quarters. Leave a few more minutes on the heat, stirring constantly. Check the seasoning and remove from the heat. Arrange on a dish decorated with the olives and lemon zest. Leave to cool before eating.