About This Dish
A bright, sweet cooked salad that appears on tables across Morocco as part of the traditional salad course. Carrots are cut into rounds and simmered in a cumin and paprika-spiced broth until just tender, then dressed with olive oil, lemon juice, garlic, and a shower of fresh herbs. The result is a warm or room-temperature salad that is slightly sweet from the carrots, earthy from the cumin, and bright from the lemon and herbs. It is one of the most colorful dishes on the Moroccan table and a reliable favorite with both adults and children.
Ingredients
- 500 g Carrots, sliced into rounds
- 2 cloves Garlic, minced
- 1 tsp Ground cumin
- 1/2 tsp Paprika
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Fresh cilantro, chopped
- 1 tsp Honey (optional)
- to taste Salt
Instructions
- 1
Boil or steam carrot slices until just tender but still slightly firm, about 10 minutes. Drain.
- 2
Toss warm carrots with olive oil, garlic, cumin, paprika, and salt.
- 3
Add lemon juice and optional honey. Mix gently.
- 4
Garnish with parsley and cilantro.
- 5
Serve warm or at room temperature.
Tips & Tricks
- Do not overcook the carrots — they should retain a slight bite.
- The honey is optional but adds a lovely sweetness that complements the cumin.
- This salad keeps well in the fridge for 2-3 days.