Moroccan Carrot Salad by Way of Israel

By • February 27, 2011 • 8 Comments


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Author 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 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).
kmartinelli

Serves 4 to 6 as a side/appetizer/mezze

  • 6 carrots, peeled
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder or cayenne pepper
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoons hot paprika
  • ¼ cups chopped cilantro or parsley
  • ½ to 1 teaspoons harissa or chopped chili pepper (optional)
  • Salt
  1. Cook the carrots in boiling water until just tender, about 10 minutes.
  2. Drain the carrots and rinse under cold water. Slice on a bias into thin coin-shaped slices.
  3. Mix together the garlic, chili powder, lemon juice, cumin, paprika, parsley, and harissa (if using) and toss with the sliced carrots. Season with salt.
  4. 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.

Tags: carrot, Israeli, Israeli, mezze, Moroccan, Salads

Comments (8) Questions (0)

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Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

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. :)

Katherine_photo

about 3 years ago kmartinelli

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.

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

great recipe!

Katherine_photo

about 3 years ago kmartinelli

Thanks drbabs!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

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

Katherine_photo

about 3 years ago kmartinelli

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

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about 3 years ago sldrahan

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

can't wait to see your other carrot recipes!

Katherine_photo

about 3 years ago kmartinelli

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 :-)