Spicy Carrot Salad
Salatat al-Jazar
Region: Morocco
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy but takes non-working time

This carrot salad from Morocco is usually served as a meze and can be made in a number of ways, either “hot” or “sweet.” To make it sweet, the cooked or grated carrots are tossed with lemon juice, rose water, sugar, and cinnamon. To make it “hot,” cook the carrots in a little water with garlic, paprika, cayenne pepper, and argan oil, then toss the drained cooked carrots with white wine vinegar, ground cumin, and chopped fresh coriander (cilantro) leaves. Some cooks like to toss the cooked carrots with a paste made of pounded garlic, parsley, red chiles, red bell pepper, and cumin, then to finish the dressing with a little lemon juice.

Yield: Makes 4 servings
Preparation Time: 1 hour

2 quarts water     1 pound small thin carrots, trimmed and peeled     2 large garlic cloves, crushed into a paste     2 teaspoons extra virgin olive oil     2 tablespoons fresh lemon juice

1/2 teaspoon sweet paprika     1/8 teaspoon cayenne pepper     3/4 teaspoon freshly ground cumin seeds     1 tablespoon finely chopped fresh coriander (cilantro) leaves, plus more for garnish       Salt to taste

 

1. Bring the water to a boil in a saucepan and cook the carrots until very tender, about 20 minutes. Drain and let cool.

2. Cut the carrots in half lengthwise, place in a bowl, and toss with the garlic, olive oil, lemon juice, paprika, cayenne, cumin, and fresh coriander until well coated. Refrigerate until needed but serve at room temperature, sprinkled with more coriander and some salt.

 

Posted: 01/10/2007