I have great affection for this salad. My Israeli roots are partly to blame. I grew up visiting my family there and frequenting restaurants where warm pita and a meze of vegetable and pickled salads were complimentarily served. The moroccan carrot salad was usually among them. This culture of immediately serving a guest with several dishes started in the home; whenever I visited someone's house, they would immediately bring out a collection of different foods - olives, nuts, cheeses. It made a huge impact on me, being fed, taken care of in someone's home. And with enough options to ensure there was something for me to enjoy. Ever since then, whenever a guest comes through our door, I immediately (and excitedly) put out a mix of grubbery for them.
The moroccan carrot salad is incredibly popular across Middle Eastern cuisine and can be served raw or cooked. Although the raw is more nutritious, I am a sucker for the savory flavor of the cooked variation. It's spicy, refreshing, and has become a staple in our home.
carrots (8-10) peeled (it's important to peel them otherwise the skin becomes dry and flaky after cooking)
garlic cloves (2) crushed
cayenne pepper (1 t)
fresh lemon squeeze (2 T)
oil (1 T)
salt (1 t)
ground cumin (1/2 t)
flat or curly parsley chopped
zhug or harissa (1/2-2 t) optional
DIRECTIONS
- Get a pot of water boiling.
- In the meantime, stir all ingredients together except the carrots and parsley and set aside; this will give the dressing some time to harmonize together while the carrots cook.
- Once the water is boiling, drop in the carrots until they soften. About 20 minutes. Don't overcook, it's nice to have some firmness in them (plus you retain more nutrients as a bonus).
- When they reach the desired softness, strain and let cool.
- Slice the carrots into coins and toss with the dressing and parsley. Let cool in the fridge for at least an hour. It makes a big difference in overall flavor.
Enjoy! xo, J
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