Moroccan Carrot Salad by Way of Israel

By kmartinelli
February 27, 2011
9 Comments


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
Prep time: 1 hrs 20 min
Cook time: 10 min

Ingredients

  • 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
  • 1/2 teaspoon harissa or chopped chili pepper (optional, more to taste)
  • 1 pinch salt, more to taste

Directions

  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.

More Great Recipes:
Salad|Moroccan|Israeli|Carrot|Serves a Crowd|Make Ahead|Summer|Picnic|Gluten-Free|Vegan|Vegetarian|Snack

Reviews (9) Questions (0)

9 Comments

Lynne November 11, 2016
So many of my recipes are Moroccan by way of Israel -- so I REALLY loved the name of this recipe. <br />For example, once when I volunteered in the IDF , our camp cook was Moroccan and he generously wrote out a ton of his mother's recipes for me.<br />For this one I peel the carrots, slice them in the food processor, and steam them for about 15 - 17 minutes. Then I drop them into the dressing. They are not mushy and absorb the dressing easily.
 
mrslarkin February 27, 2011
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. :)
 
Author Comment
kmartinelli February 28, 2011
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 February 27, 2011
great recipe!
 
Author Comment
kmartinelli February 28, 2011
Thanks drbabs!
 
hardlikearmour February 27, 2011
Yum! This sounds awesome. I once had a boss who went on a diet and ate so many carrots he turned a little orange.
 
Author Comment
kmartinelli February 27, 2011
Haha, that is hysterical. It totally happens! Thanks, hla.
 
sldrahan February 27, 2011
you wait to cut the carrots until after cooked? is there a reason? <br /><br />can't wait to see your other carrot recipes!
 
Author Comment
kmartinelli February 27, 2011
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 :-)