Sunday, November 25, 2012

Moroccan Carrot Salad

We traveled in Morocco in 2011 and we didn't get a good impression of the country.Although I don't like Morocco very much, this dish is delicious and easy. It's good way to consume leftover carrots in your frig.

Moroccan Carrot Salad
Recipe adopted from new great dishes of the world by Robert Carrier
Serves 4


  • 1 lb.fresh carrots, peeled and cut into 1/8" slices
  • 4 tablespoons olive oil
  • 4 tablespoons cold water
  • 2 cloves garlic, partially crushed
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • pinch of cayenne
  • lemon quarters


Blanch the carrots in boiling salted water few minutes,Drain, and stimmer with garlic and olive oil about 15-20 minutes till tender, Drain again.
Discard the garlic or not, mix the lemon juice, cilantro, and spices. Saute over low heat for another two minutes, and remove from the heat.
Serve the marinated carrots either warm or chilled.

2 comments so far. What are your thoughts?

  1. Used a similar recipe at my Moroccan Supper Club last week and agree - it tastes fantastic!

    1. Thanks! Your Supper Club looks really successful!I'd like to come if I visit Shropshire


Note: Only a member of this blog may post a comment.