Bakoula is a Moroccan salad of cooked greens such as what leaves?

Bakoula is a Moroccan salad of cooked greens such as mallow leaves. The leaves are usually braised or steamed, then seasoned with ingredients such as garlic, parsley, cilantro, lemon, olives, and olive oil.

The dish is also called khoubiza in Morocco, a name connected with mallow greens. Although it is described as a salad, bakoula is cooked rather than served raw. Its soft texture and savory, lemony seasoning place it among Morocco’s traditional cooked salads, which are often served as small starters or side dishes.

Mallow leaves may come from Malva species and are gathered or cultivated as leafy vegetables. Recipes vary considerably: spinach, chard, or arugula can replace mallow when it is unavailable. That flexibility explains why spinach sometimes appears in descriptions, but mallow leaves remain the classic answer.

Mint, bay, and grape leaves belong to other culinary traditions or preparations. Grape leaves are used for stuffed dishes, while mint and bay are primarily herbs or flavoring leaves, not the defining greens of bakoula.