Recipe

Moroccan Carrot Salad by Way of Israel

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Photo by kmartinelli

This recipe was entered in the contest for Your Best Carrot Recipe

This recipe was entered in the contest for Your Best Picnic Dish
Chef
kmartinelli's Notes: First off, I love carrots and I love this challenge. When I was a baby I ate so much carrot baby food I turned orange. So expect to see a few recipes from me this week... We'll see if I gain...
First off, I love carrots and I love this challenge. When I was a baby I ate so much carrot baby food I turned orange. So expect to see a few recipes from me this week... We'll see if I gain an orange hue.

This recipe is a homage to my new home. Yes, it is Moroccan in origin, but Moroccan Carrot Salad is an integral part of the Israeli mezze spread and is served in homes and restaurants across the country. The dish varies from piquant to unbearably fiery so adjust to suit your taste. This is a fairly mild rendition. Red chili flakes could also be another source of heat.

This dish is typically served cold or room temperature, and only gets better with age, so it's the perfect make ahead side or starter. Really it's best with an array of other dishes that make up a mezze, like baba ghanouj, hummus, tahina dip, and Turkish salad (a red sauce-like dip).

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Serves 4 to 6 as a side/appetizer/mezze

6 carrots, peeled Ask a question about this ingredient

2 cloves garlic, minced Ask a question about this ingredient

1 teaspoon chili powder or cayenne pepper Ask a question about this ingredient

3 tablespoons freshly squeezed lemon juice Ask a question about this ingredient

1 teaspoon ground cumin Ask a question about this ingredient

½ teaspoons hot paprika Ask a question about this ingredient

¼ cups chopped cilantro or parsley Ask a question about this ingredient

½ to 1 teaspoons harissa or chopped chili pepper (optional) Ask a question about this ingredient

Salt Ask a question about this ingredient

Cook the carrots in boiling water until just tender, about 10 minutes.
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Drain the carrots and rinse under cold water. Slice on a bias into thin coin-shaped slices.
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Mix together the garlic, chili powder, lemon juice, cumin, paprika, parsley, and harissa (if using) and toss with the sliced carrots. Season with salt.
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Let stand at room temperature or in the fridge at least 1 hour, or in the fridge up to 2 days (the carrots will only get more flavorful with time). Serve cold or at room temperature.
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8 Comments on Moroccan Carrot Salad by Way of Israel

mrslarkin added about 1 year ago

Sounds very yummy! My daughter's nose turned orange when she was a baby from eating way too many carrots and squash! She doesn't like them so much now. :)

kmartinelli added about 1 year ago

That's too funny. So did my husband's but we were the only two I'd heard of! Too bad she doesn't like them so much now.

drbabs added about 1 year ago

great recipe!

kmartinelli added about 1 year ago

Thanks drbabs!

hardlikearmour added about 1 year ago

Yum! This sounds awesome. I once had a boss who went on a diet and ate so many carrots he turned a little orange.

kmartinelli added about 1 year ago

Haha, that is hysterical. It totally happens! Thanks, hla.

sldrahan added about 1 year ago

you wait to cut the carrots until after cooked? is there a reason?

can't wait to see your other carrot recipes!

kmartinelli added about 1 year ago

Good question! I guess you could really do it either way. I have it in my head that this helps prevent them from getting mushy, but I'm pretty sure I made that up and either way will work. Thanks :-)