Moroccan Style Carrot Salad Food

MOROCCAN-STYLE CARROT SALAD

Steps:

• Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain.
• Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil.
• If you like, add a sprinkle of toasted sesame seeds. Give the carrot salad a good toss to combine. Set the carrot salad aside for a bit before serving (it's best served at room temperature.)

MOROCCAN CARROT SALAD

Steps:

• If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain.
• Mix all ingredients together in a bowl.
• Let sit at room temperature for at least 1 hour for best flavor.
• Refrigerate leftovers.

MOROCCAN-STYLE CARROT SALAD

Steps:

• Toast the coriander and cumin in a dry pan over medium-high heat, shaking often to avoid burning, until just fragrant and slightly darker, about 3 minutes.
• Combine spices with remaining ingredients in a bowl and mix well. Refrigerate, covered, for one hour or up to 24 hours. Stir before serving.

MOROCCAN CARROT SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
• In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.

MOROCCAN CARROT SALAD

Steps:

• In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.
• For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
• Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.

MOROCCAN CARROTS

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.

MOROCCAN CARROT SALAD

Steps:

• Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.

MOROCCAN CARROT SALAD WITH PARSLEY AND ROASTED LEMON

Steps:

• Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
• In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
• Store in the refrigerator until serving time.

MOROCCAN RAW CARROT SALAD

Steps:

• In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
• VARIATIONS
• Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.

CARROT AND RAISIN SALAD---MOROCCAN STYLE

Steps:

• Slice carrots into about three pieces.
• Cook carrots in boiling water until crisp-tender, about five minutes.
• Drain, rinse with cold water and drain again.
• While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt and cayenne pepper.
• Stir to dissolve sugar and salt.
• Stir in olive oil, parsley and raisins.
• Add carrots and toss to combine.
• Cover and chill for at least one hour to blend flavors, stirring occasionally.
• Serve on a leaf of lettuce, if desired.

MOROCCAN COOKED CARROT SALAD

Steps:

• Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
• Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.

MOROCCAN-STYLE CARROTS

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 CARROT SALAD

Steps:

• Place carrots and onions in a medium serving bowl.
• In a separate bowl, combine remaining ingredients.
• Toss with the carrots.
• Serve cold or at room temperature.

MOROCCAN CARROTS

Steps:

• Combine carrots, garbanzo beans, and raisins together in a bowl.
• Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.

MOROCCAN CARROT SALAD

Steps:

• Put the carrots and garlic in a saucepan with enough water to just cover. Add a little salt and bring to the boil. Simmer briskly for 5-7 minutes until tender but not soft.
• Drain, then tip into a mixing bowl. Crush the garlic cloves and add them to the carrots. Stir in the oil, vinegar, cumin, paprika and 1 tablespoon of the cilantro while still hot. Season to taste with salt and pepper.
• Transfer to a serving dish and sprinkle over the rest of the cilantro. Serve hot, cold or at room temperature depending on what you're serving with it.