Prep 10 mins
Cook 10 mins
A recipe from Paula Wolfert's book, Moroccan Cuisine. This is similar to carrot salads we had in Zagora, in the south of Morocco, if slightly more acidic. For my taste, I would cut back on the lemon but I have reproduced the recipe here as it is written in the book.
- 450 g carrots, trimmed and peeled
- 1 garlic clove
- 1⁄8 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon sweet paprika
- 1⁄4 teaspoon cayenne pepper (optional)
- 1 lemon, juiced
- 1⁄2 teaspoon sugar
- salt, to taste
- olive oil, to taste
- chopped parsley, to taste
- Boil the carrots whole in water, wtih the garlic, until just barely tender.
- Drain and discard the garlic.
- Dice or slice the carrots.
- Mix the spices and lemon juice with the sugar.
- Pour over the carrots.
- Add salt to taste and sprinkle with a bit of olive oil and parsley before serving.
- When I was in Morocco the chefs always added a bit of extra cumin on top as well.
YUM. My husband dislikes sweet carrot dishes so I was looking for an interesting, savory way to fix carrots. This was perfect. I added 1/2 teaspoon coriander and cut back on the paprika, since I only had hot paprika and was afraid of overkill. Unfortunately I didn't have any fresh lemons around, so I used about one and a half tablespoons of bottled lemon juice. But it tasted great. Thank you!
Delicious! Such a wonderful, flavoursome way to serve carrots. will definately be making this recipe again and again. Thanks.
A truly lovely salad, especially after it marinated overnite. The second day, it was luscious!