Jazariyeh (Syrian Spiced Carrot Salad)
The Quirky Foodster Team
Ingredients
- Medium carrots, peeled and sliced — 5
- Garlic, minced — 2 cloves
- Olive oil — 30 ml (2 tbsp)
- Lemon juice — 30 ml (2 tbsp)
- Ground cumin — 1/2 tsp
- Chili flakes — 1/4 tsp
- Chopped parsley — 2 tbsp
- Salt — to taste
Method
- Boil the carrot slices in salted water for 6-8 minutes until just tender, then drain and cool slightly.
- Whisk together garlic, olive oil, lemon juice, cumin, chili flakes and salt.
- Toss the warm carrots in the dressing so they absorb the flavours.
- Sprinkle with parsley and serve warm or at room temperature.
Introduction: A bright, lightly spiced carrot salad found across Syrian mezze tables, jazariyeh balances the sweetness of carrots with garlic, cumin and lemon, offering a fresh contrast to richer dishes in a spread.
Cultural Background: A bright, lightly spiced carrot salad found across Syrian mezze tables, jazariyeh balances the sweetness of carrots with garlic, cumin and lemon, offering a fresh contrast to richer dishes in a spread.
Tips: Don’t overcook the carrots — they should still have a slight bite. Dressing the carrots while warm helps them soak up more flavour.
Variations: Add toasted cumin seeds for extra crunch and aroma. Stir in a spoonful of yogurt for a creamier variation.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Best served cold or at room temperature; no reheating required.
FAQs:
Q: Can this be made ahead?
A: Yes, it keeps well and the flavour deepens after a few hours in the fridge.
Q: Is jazariyeh spicy?
A: It has a very mild heat from chili flakes, easily adjusted to taste.
- Medium carrots, peeled and sliced — 5
- Garlic, minced — 2 cloves
- Olive oil — 30 ml (2 tbsp)
- Lemon juice — 30 ml (2 tbsp)
- Ground cumin — 1/2 tsp
- Chili flakes — 1/4 tsp
- Chopped parsley — 2 tbsp
- Salt — to taste
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