Total Time
Prep 5 mins
Cook 25 mins

This is a fiery Morrocan salad. Add the flavourings gradually to taste. The colour is beautiful. You can also add honey and cinnamon to this. Serve as a dip with bread or bits of raw vegetables. From my favourite book A New Book of Middle Eastern Food.

Ingredients Nutrition


  1. Peel the carrots and boil in salted water until very soft.
  2. Drain and puree in the blender and add the rest of the ingredients.
  3. Serve cold with a few green or black olives.


Most Helpful

What a refreshing change... and I found this recipe looking for something to do with my left over cooked carrots...I highly recommend this dish for anyone who enjoys a hint of the Mediterranean. We paired this with left over sliced ham, dalmadas, green bean and feta salad and some pickled beets on the side! It was great! I suggest you serve along with some fresh pita for a great dipping idea!

a little of this and that November 07, 2009

I enjoyed this and will be making this again if I have the need for a different dip. I used harissa and I think that it pays to use this ingredient.

Missy Wombat January 11, 2003

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