THE BEST MOROCCAN CARROT SALAD
A great side-dish that takes minutes to prepare, our Moroccan carrot salad has a beautiful presentation and it can be served with a casual supper or formal holiday meals.
Provided by Vicky & Ruth
Categories Side dish
Time 55m
Number Of Ingredients 8
Steps:
- Slice the carrots into 3/4" rounds (cut them in half lengthwise as you get to the thicker part. The goal is to have all the carrots be approximately the same size, so they can cook evenly)
- Place carrots in a medium size pot, add water so it covers about 2" above the carrots and the salt. Bring to a boil and reduce the heat slightly so they can keep boiling. Cook for 45 minutes or until the carrots are tender, but not mushy (See note 3)
- Drain them well, transfer them to large bowl and immediately add the lemon juice, olive oil, paprika, cumin and sumac and toss well. Add the chopped cilantro or parsley, toss again and refrigerate until ready to serve (see note 4)
Nutrition Facts : ServingSize 1/2 cup, Calories 71 calories, Sugar 3.6, Sodium 631, Fat 5, SaturatedFat 0.7, UnsaturatedFat 4, Carbohydrate 7.4, Fiber 2, Protein 0.7
THE BEST MOROCCAN CARROT SALAD RECIPE
The Traditional Moroccan carrot salad recipe as made in Morocco. Fragrant and easy to make.
Provided by Safaa (founder of moroccanzest)
Number Of Ingredients 12
Steps:
- Steam the carrots in a pressure cooker for 2 minutes. Alternatively, boil the carrots in a hot pan filled with water. Carrots should be cooked al dente.
- In a pan on medium heat, put the carrots, the olive oil and garlic.
- Add the spices, parsley, coriander, lemon juice and preserved lemons. Cook for 2 minutes while mixing.
- Add the water, reduce the heat and let everything cook for 5-10 minutes, until there is no liquid in the pan and the carrots are well infused with the spices.
- You can serve hot, tepid or cold, depending on your preference, either as a salad or with toasted bread.
Nutrition Facts : Calories 140 kcal, ServingSize 1 serving
MOROCCAN CHICKEN
Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!
Provided by Sarah and Annette
Categories World Cuisine Recipes African North African Moroccan
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g
MOROCCAN CARROTS
Steps:
- Thinly slice 3 large carrots and put in a bowl; set aside. Toast 1/2 teaspoon each ground cumin and sweet paprika and a pinch each of cinnamon and cayenne in a dry skillet over medium-low heat, stirring, until fragrant, 1 minute. Swirl in 2 tablespoons olive oil, then swirl in 1 tablespoon lemon juice. When it bubbles, add 1 grated small garlic clove and cook, swirling the pan, 15 to 20 seconds. Pour the hot dressing over the carrots and toss. Add 1/4 cup chopped parsley, season with salt and pepper and toss. Serve with harissa, if desired.
EASY MOROCCAN CARROTS
Make and share this easy moroccan carrots recipe from Food.com.
Provided by Bonnie bonbon
Categories Vegetable
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- steam carrots in microwave for 3-5 minutes (with a few teaspoons of water).
- in a mixing bowl or serving bowl, combine other ingredients.
- add steamed carrots to other ingredients and mix.
- Note: for you indian cooks, instead of pepper/cinnamon you can use 1/2 to 1 tsp garam masala.
MOROCCAN SPICED CARROTS
Create a carrot sensation with this simple idea for a dressing and experiment with your favourite veg
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
- Sprinkle with extra chopped coriander to serve.
Nutrition Facts : Calories 95 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
MOROCCAN CARROT SALAD
Moroccan carrot salad is quick, easy and scrumptious. This salad made with tender steamed carrots and flavored with spices and herbs is as delicious as it looks.
Provided by Roxana Begum
Categories Salad
Number Of Ingredients 17
Steps:
- Slice carrots into uniform sized medallions or rounds. If the carrots are thicker, cut them into half before slicing.
- Place carrot slices in the top basket of a steamer and steam the vegetable for about 10 to 15 minutes until quite tender but still retaining shape. Make sure they don't over cook and fall apart.Tip: Alternatively, boil carrot slices in a large pot of salted water for 20 minutes and drain very well.
- While the carrots are cooking, take a large mixing bowl and whisk olive oil, lemon juice, honey, grated garlic, paprika, sumac, ground cumin, ground coriander, cinnamon or cardamom, black pepper and salt.
- Then add the warm carrot slices, cilantro, parsley, green onions and toss it all together. Sprinkle with sesame seeds.
- Serve the salad warm or at room temperature.
Nutrition Facts : ServingSize 1 Cup, Calories 129 kcal, Carbohydrate 14 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 299 mg, Fiber 4 g, Sugar 7 g
MOROCCAN CARROT DIP
Carrot dip may sound unusual, but this Mediterranean-style blend is a perfect balance of sweet and spicy, and a nice change of pace from hummus. It's delicious with pita bread or pita chips.
Provided by SandyG
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 22m
Yield 10
Number Of Ingredients 9
Steps:
- Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
- Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 12.1 g, Fat 2.1 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 210.4 mg, Sugar 6.9 g
MOROCCAN-SPICED ROASTED CARROTS
Tender, caramelized roasted carrots tossed in Moroccan-inspired spices like cinnamon, ginger, paprika, and cumin. Just 30 minutes, 1 pan, and 8 ingredients required!
Provided by Minimalist Baker
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
- Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
- Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za'atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
- Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.
Nutrition Facts : ServingSize 1 servings, Calories 110 kcal, Carbohydrate 11.4 g, Protein 1.2 g, Fat 7.2 g, SaturatedFat 0.8 g, Sodium 371 mg, Fiber 3.4 g, Sugar 5.4 g, UnsaturatedFat 5.94 g
MOROCCAN-STYLE CARROTS
Categories Herb Vegetable Side Steam Vegetarian Quick & Easy Low Cal High Fiber Summer Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.
MOROCCAN CARROTS
Make and share this Moroccan Carrots recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To make the vinaigrette, mix together the oil, vinegar, paprika, cumin, garlic, parsley, salt and pepper.
- Cook carrots in boiling water to just tender.
- Drain.
- Toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice.
- Serve at room temp.
SPICED MOROCCAN CARROT SALAD
Steps:
- Cook the carrot slices in well-salted boiling water, just until al dente, about 3 to 5 minutes. The carrots should be softened but still firm. Drain well.
- While the carrots are cooking, in a large mixing bowl, whisk together the olive oil, honey, lime juice, cumin powder, ginger, 1/4 teaspoon kosher salt and 12 turns of fresh black pepper.
- Add the drained carrots to the honey lime dressing. Add the fresh herbs, and stir to combine. Taste for seasoning.
- Let the carrots marinate in the dressing for about 10 to 15 minutes, tossing occasionally so that all the liquid evenly coats and absorbs into the carrots. Serve slightly warm or at room temperature, maybe with a little more fresh herbs as a garnish.
MOROCCAN CARROT SALAD WITH ORANGE AND MINT
This Moroccan carrot salad with orange in mint is an easy take on a classic Moroccan salad. Made with shredded, raw carrots and orange segments it's fresh and tasty.
Provided by Amber
Categories Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Add the olive oil, cinnamon, cumin, salt, pepper, honey, and orange juice into a medium-sized mixing bowl. Use a wire whisk to blend well, until the salt is dissolved. The dressing will be a dark brown color because of the cumin and cinnamon.
- Taste the dressing with a fork and adjust the ingredients if you want it a little more sweet (honey) or fruity (orange juice).
- Add the shredded carrots and fresh orange pieces and stir with a rubber spatula to blend the salad.
- Top with fresh mint leaves before serving.
Nutrition Facts : Calories 107 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 105 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MOROCCAN CARROTS
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl.
- 2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
- 3. Serve at room temperature, with harissa, or refrigerate until ready to serve.
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CRISPY MOROCCAN CARROTS | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 6Total Time 50 minsCategory Vegetables RecipesCalories 239 per serving
- Preheat the oven to 200ºC/400ºF/gas 6. Scrub the carrots, then cook in a pan of fast-boiling salted water for 10 minutes, or until just tender, then drain.
- Place on a medium heat, add the bay, thyme and a good pinch of sea salt, then cook until syrupy, folding the carrots back into the glaze to coat.
MOROCCAN CARROTS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Reviews 10Calories 80 per servingCategory Side Dish
- Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.
- Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.
- Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.
MOROCCAN CARROTS WITH SPICES MAKE AN EASY VEGETABLE …
From cookingnook.com
Cuisine Middle EasternTotal Time 30 minsCategory Side DishCalories 34 per serving
- Slice the carrots and cook them in boiling, salted water until tender, about 20 minutes. Drain the carrots.
- Melt the butter in a medium hot frying pan, add the almonds and cook over medium-low heat, stirring, until light gold brown, about 3 minutes. Add the carrots, coriander, cinnamon, cumin, cayenne and salt. Cook, stirring, over a low heat until most of the liquid has evaporated and the carrots are shiny and glazed, about 3-5 minutes.
10 EASY MOROCCAN RECIPES FOR BUSY WEEKNIGHTS - MAROCMAMA
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Reviews 13Estimated Reading Time 4 mins
MOROCCAN CHERMOULA CARROTS | LEXI'S CLEAN KITCHEN
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5/5 (2)Total Time 23 minsEstimated Reading Time 2 minsCalories 116 per serving
- Wash the carrots and remove the skin and cut into slices after cooking in a pan of boiling salted water for 15 minutes. Check for doneness, carrots should be firm but not too crunchy.
EASY MOROCCAN SPICED CARROTS - A CLEAN BAKE
From acleanbake.com
5/5 (2)Estimated Reading Time 4 mins
- Steam the carrots for 2-3 minutes, until they are slightly cooked but still crunchy. Remove and immediately transfer to an ice bath (bowl of cold water with ice in it). This stops the cooking process so that the carrots remain crunchy and retain their color. Drain and transfer to a mixing bowl. Set aside.
- Make the dressing by whisking together the remaining ingredients, except for the parsley. Adjust flavors to taste.
- Toss the carrots with the parsley to combine, then add the dressing and toss again until everything is thoroughly mixed and all of the carrots are coated.
MOROCCAN CARROT LENTIL SOUP - EASY VEGAN RECIPE - JUSTYNA ...
From justynamanjari.com
Estimated Reading Time 5 mins
- Peel the carrots and sweet potato. Dice the carrots, pepper and sweet potato. Put them on an oven tray and roast for approx. 30minutes.
- Dice the ginger as finely as possible and crush the garlic. Sauté the onions, celery, ginger and garlic in a bit of olive oil or water. Cook for 4-5 minutes, stirring frequently.
EASY RAW MOROCCAN CARROT SALAD - WHOLE FOOD BELLIES
From wholefoodbellies.com
4.1/5 (9)Total Time 10 minsCategory SaladCalories 429 per serving
- In a large bowl, combine the carrots, garbanzo beans, dates, red onion, green onions and cilantro
- In another bowl, whisk together the olive oil, zest and juice of the limes, cumin, nutmeg, turmeric, salt and pepper
- Pour the dressing over the carrot salad and toss to coat. Sprinkle on the pumpkin seeds and feta cheese if using. Serve or cover and chill in the fridge until ready to use
WARM MOROCCAN CARROTS W/ YOGURT DRESSING - SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 1Category Side DishesCuisine Moroccan, North AfricanTotal Time 18 mins
- Trim the ends and peel the carrots. Place in a steamer and steam for 8 minutes or microwave for 5 minutes. Drain any accumulated water. They should be al dente.
- In a small bowl whisk together the dressing ingredients and pour over the steamed carrots, tossing to coat and absorb. Set aside to cool.
- Mix the yogurt and heavy cream together. Spoon over carrots, stir gently, but do not over mix. Transfer to serving platter or bowl and sprinkle the herbs on top and a grind or two of fresh ground black pepper.
MOROCCAN RECIPES: EASY & DELICIOUS! – MOROCCANZEST
From moroccanzest.com
Estimated Reading Time 4 mins
- Moroccan Lamb Tagine with Caramelized Fruits. This tagine is honestly a masterpiece! It’s THE recipe that is made in every Moroccan celebration and on every special occasion.
- Moroccan Chicken Tagine Recipe. This is the easiest Moroccan chicken recipe you can make. It takes 1 hour to be ready and it uses very basic ingredients like carrots and green peas.
- Moroccan Carrot Salad. Think of this salad as a bowl of heartwarming flavors. Moroccan carrot salad is served in Morocco as a side dish to tagines, soups, and other main dishes.
- Moroccan Chicken & Lemon Tagine Recipe. This is another Gem! Moroccan chicken & lemon tagine is one of the freshest and most flavorful tagines you can taste.
- Moroccan Bissara (Split Pea Soup) Recipe. This is by far one of my favorite soups. It’s called Bissara and it’s made with split pea, olive oil, and some herbs and aromatics.
- Moroccan Orange Salad Recipe. This Moroccan orange salad is one of the quickest and healthiest desserts you can make. It requires only three ingredients that combine incredibly well.
- Moroccan mint tea Recipe. Traditional Moroccan mint tea is part of every Moroccan menu. You can’t enter a Moroccan house and not be served this delicious minty tea with some pastries and/or almonds.
PERFECT ROASTED CARROTS (QUICK & EASY) - MINIMALIST BAKER ...
From minimalistbaker.com
5/5 (7)Calories 95 per servingCategory Side
- Add carrots to the baking sheet and drizzle with oil and maple syrup, then sprinkle with salt, pepper, and, optionally, fresh herbs or curry powder (whichever flavor profile matches your accompanying dish(es) best). Rub/stir to evenly distribute.
- Cook for 25-35 minutes, or until carrots are golden brown and slightly caramelized, tossing near the halfway point to ensure even cooking. Enjoy as is, or in bowls and salads or as a side to nearly any main.
- Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 375 F (190 C) oven, in the microwave, or on the stovetop over medium heat until hot.
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From chowhound.com
- In a small bowl, make a marinade of the lemon juice, garlic, cumin, paprika, olive oil, and sea salt and set aside Steam whole carrots in a steamer until tender ( about 10 minutes).
- Remove from steamer, slice carrrots on board, put into a glass bowl and pur marinade over the hot carrots.
SIMPLE AND EASY MOROCCAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Lamb or Beef Tagine with Potatoes. This easy tagine recipe is a popular family meal in Morocco. Use beef, lamb or goat meat. Carrots or other veggies can be added to the recipe.
- Beef or Lamb Tagine with Carrots, Olives and Preserved Lemons. This easy Moroccan recipe was served as a family meal for generations with Moroccan bread for scooping everything up.
- Chicken with Preserved Lemon and Olives. One of the most classic Moroccan dishes is also among the easiest to prepare. There are several ways to make Chicken with Preserved Lemon and Olives; this is the stovetop method.
- Chicken with Potatoes and Olives. This easy Moroccan recipe is cooked in a heavy-bottomed pot with lots of sauce for scooping up with Moroccan bread. Directions are also included for preparation in a traditional tagine.
- Mechoui - Roasted Leg of Lamb or Shoulder. Mechoui is traditionally prepared by roasting a whole lamb either on a spit over a fire or in a pit in the ground.
- Kefta and Egg Tagine with Tomatoes, Onions and Olives. This is Moroccan kefta and eggs at their best–with caramelized onions, saucy tomatoes, and tangy olives.
- Harcha. Harcha (or harsha) is a Moroccan pan-fried bread made from semolina. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste.
- Vegetarian Chickpea and Carrot Tagine. This spicy vegetarian carrot and chickpea tagine is quite versatile. Increase the cayenne pepper for a fiery quality, or add a bit more honey and the optional raisins for a sweeter dish.
- Bessara. This tangy fava bean puree is flavored with garlic and lemon and can be served as a dip or a soup. You'll also want to try Serrouda, a Moroccan chickpea puree simply seasoned with saffron, salt, and pepper.
- Moroccan Stewed Lentils. Moroccan stewed lentils are flavorful and can be served as a side dish or entrée. This recipe is the vegetarian version.
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