Salade de Carottes Marocaine
The Quirky Foodster Team
Ingredients
- Carrots, peeled and sliced — 6
- Garlic, minced — 2 cloves
- Ground cumin — 1 tsp
- Lemon juice — 1 tbsp
- Olive oil — 2 tbsp
- Orange blossom water — 1/2 tsp (optional)
- Chopped parsley, to garnish
- Salt — to taste
Method
- Boil the carrot slices in salted water until tender, about 10 minutes; drain.
- While still warm, toss the carrots with garlic, cumin, lemon juice, olive oil, orange blossom water if using, and salt.
- Let cool to room temperature, allowing the flavours to develop.
- Garnish with chopped parsley before serving.
Introduction: Sweet, tender cooked carrots tossed with cumin, garlic and orange blossom water, a fragrant salad found across Morocco’s mezze spread.
Cultural Background: Cooked vegetable salads like this one form part of the extensive spread of small dishes traditionally served before a Moroccan main course, showcasing the country’s skilled, spice-forward approach to even the simplest vegetables.
Tips: Toss the carrots with the dressing while still warm, as this helps them absorb the flavours more fully. Adjust the cumin and garlic to taste for a milder or more robust flavour.
Variations: Add a pinch of cinnamon for a subtly sweet variation. Include a few raisins for extra sweetness and texture.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This salad is served cold or at room temperature and is not reheated.
Nutrition: Per serving (approx.): 100 kcal, 1 g protein, 5 g fat, 12 g carbohydrate.
FAQs:
Q: Is orange blossom water necessary?
A: It adds a traditional floral note but can be omitted if
Q: Can this salad be made ahead?
A: Yes, it keeps well and the flavour often improves after a day in
- Carrots, peeled and sliced — 6
- Garlic, minced — 2 cloves
- Ground cumin — 1 tsp
- Lemon juice — 1 tbsp
- Olive oil — 2 tbsp
- Orange blossom water — 1/2 tsp (optional)
- Chopped parsley, to garnish
- Salt — to taste
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