Moroccan Egg and Olive Dip with Sweet Spices (Briouat Dip)
This Moroccan egg and olive dip is a true explosion of flavors, inspired by traditional mezze. Its creamy texture and sweet spices like cumin and paprika evoke the lively souks of Marrakech. The preserved lemon adds a subtle tanginess that elevates the whole, while green olives give a salty, Mediterranean note. While making it, you might wonder how to achieve an authentic Moroccan tagine. For that, a clay tagine, freshly ground spices, and slow cooking are essential. And for essential Moroccan spices, think ras-el-hanout, cumin, paprika, and saffron. This dip is perfect for a social appetizer, and I'm sure it will become a staple on your tables.
Ingredients
- Eggs4
- Green pitted olives150 g
- Cream cheese200 g
- Olive oil2 tablespoons
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Preserved lemon (zest and juice)1/2
- Garlic1 clove
- Fresh cilantro1 bunch
- Salt and black pepperTo taste
- Moroccan bread (for serving)1
Nutrition
Instructions
- 1
Boil the eggs in a pot of water for 10 minutes, then cool them under cold water, peel, and cut into small dice.
- 2
In a blender, combine the green olives, cream cheese, olive oil, cumin, paprika, the zest and juice of the preserved lemon, minced garlic, cilantro, salt, and pepper. Blend until smooth and creamy.
- 3
Gently fold the egg dice into the mixture with a spatula, leaving some chunks for texture.
- 4
Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- 5
Before serving, take the dip out of the fridge, pour it into a decorative bowl, and drizzle with olive oil. Sprinkle with fresh chopped cilantro and extra paprika.
- 6
Serve with warm Moroccan bread, crudités, or crispy flatbreads.
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