Moroccan Carrot Salad

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If I had to choose my favourite food or cuisine, I’d probably have a really hard time but I must say that Moroccan cuisine is definitely in the top 3! For me Morocco is culinary heaven and I can’t wait to visit this beautiful, culturally rich and diverse country. Throughout history its cuisine has always been influenced by so many cultures: Spanish, Arabs, Berbers, Jews, Europeans. The result of all this fusion is magic to my taste buds!

Today, I wanted to share this very simple and easy dish: carrot salad. Now, don’t go shaking your head and wondering what’s all the fuss for a carrot salad. Trust me, this is no ordinary salad. It’s simple but SO full of flavour!

I tried this dish for the first time in a restaurant called Le Timgad, one of the finest Moroccan restaurants in Paris and I have been trying to recreate the taste ever since. This recipe comes close to it. You can serve it as part of a Moroccan theme night with a tagine or you can have it as a side dish or appetizer. Try it and tell me what you think.

Moroccan Carrot Salad

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:

  • 4 carrots
  • 1 garlic clove, minced (or more as you wish)
  • Juice of 1/2 lemon
  • 1 tsp of cumin powder
  • 1/2 tsp coriander powder
  • Olive oil
  • Fresh coriander leaves /cilantro

Directions:

  1. Peel and cut the carrots into 5mm slices (the thickness of a finger).  Try and cut the pieces roughly the same size.
  2. Place in a saucepan and cover with  salted water and half of the garlic. Bring to a boil, about 10 mn or until tender but still crunchy. Be careful not to overcook them. Drain in a colander.
  3. Heat about 2tbsp of olive oil in a large pan. When oil is hot, add the cumin, coriander rest of garlic and lemon juice. Add the cooked carrots coating them well with the spice mix, about 1 mn.
  4. Remove from heat and add chopped, fresh coriander, salt and pepper if needed. Leave to cool and put in fridge to serve cold.  Just before serving you can add a drizzle of extra virgin olive oil and sprinkle with paprika.

Bon appétit!

3 thoughts on “Moroccan Carrot Salad

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