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
- 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
- Peel and cut the carrots into 5mm slices (the thickness of a finger). Try and cut the pieces roughly the same size.
- 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.
- 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.
- 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.