Moroccan salad

A salad of tomatoes and peppers that belongs to the kemia all year round, the small starters of Moroccan cuisine. Choumicha also calls it chlada.

What it is

The study for WIPO and the Moroccan industrial property office OMPIC describes the Moroccan salad as a salad in the colours of the flag, made of peppers and tomatoes, available in every season. It is part of the kemia, Darija for “small quantity”: cold and warm salads and small starters set out on the table in little dishes, usually six or seven kinds.

The Moroccan television cook Choumicha also lists the salad under the name chlada, and a pounded version of grilled tomatoes and peppers as chlada medqouqa or chlada taziya.

How it is cooked

RecipeMoroccan salad of tomatoes and peppersAfter the Moroccan television cook Choumicha · serves 4 RecipeChlada medqouqa of grilled tomatoes and peppersAfter the Moroccan television cook Choumicha · serves 4

Where it comes from

At home throughout the country, with no place of origin named by a source.

Goes with it

Food and drinkZaaloukA cooked salad of aubergines and tomatoes, a traditional dish of the cuisine of the Maghreb. It is usually eaten as a starter with bread.Food and drinkTaktoukaA cooked salad of tomatoes and grilled peppers with garlic, spices and coriander, eaten lukewarm or cold.

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Last checked on 30 Oct 2026. 4 sources, 1 of them primary (authority, UNESCO, operator).