Spicy Moroccan Carrot Salad: Moroccan Series, #6

Spicy Moroccan Carrot Salad

Spicy Moroccan Carrot Salad

The more I explore Moroccan cuisine, the more I appreciate its use of spices to transform the ordinary into a veritable celebration of the senses! This recipe is the perfect example.  Simple, steamed carrots become an exotic experience with the perfect combination of spices and herbs.  This carrot salad would be perfect at a Moroccan meze table or even as an accompaniment to some kebabs, barbeque chicken or steak. I found the recipe in Plenty, by Yotam Ottolenghi, so I knew it would be awesome and I was right!   I hope you enjoy it as well.

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Spicy Moroccan Carrot Salad

Ingredients:

2 pounds carrots

1/3 cup olive oil, plus extra to finish

1 medium onion, finely chopped

1 teaspoon sugar

3 cloves garlic, crushed

2 medium green chilies, finely chopped

1 green onion, finely chopped

1/8 teaspoon ground cloves

¼ teaspoon ground ginger

½ teaspoon ground coriander

¾ teaspoon ground cinnamon

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 tablespoon white wine vinegar

1 tablespoon chopped preserved lemon

salt

1 cup cilantro leaves, chopped plus extra to garnish

½ cup Greek yogurt, chilled

Method:

Peel the carrots and cut them into semicircles ½ inch thick.  Place carrots in a large saucepan and cover with salted water.  Bring to a boil, then turn down the heat and simmer for about 10 minutes or until tender, but still crunchy.  Drain in a colander and leave to dry out.

Heat the oil in a large pan and sauté the onion with some salt and the sugar for about 12 minutes over medium heat until soft and turning brown.  Add the garlic, green chiles, green onion and the spices and sauté until fragrant.

Add the cooked carrots, vinegar and lemon and combine well.  Remove from heat.  Season with salt and leave to cool.

Just before serving, stir in the cilantro. Serve in individual bowls with a dollop of yogurt, and a drizzle of oil.  Garnish with extra cilantro.

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34 Responses to “Spicy Moroccan Carrot Salad: Moroccan Series, #6”

  1. Selma's Table

    Those flavours are fantastic! Love Ottolenghi’s recipes – I seem to be cooking my way through Jerusalem at the moment which is no hardship! That is such a gorgeous looking bowl too…

    Reply
    • chefjulianna

      Thanks Selma! I am in love with both “Plenty” and “Jerusalem”, too! Everything I make is just so awesome. Glad to meet someone who is having the same experience as me! Thanks so much for stopping by! 😀

      Reply
  2. sabine

    I bet the slightly sweet carrots & the spicy bouquet make a wonderful match – I really love those Moroccan dishes ever since a short journey to the country some years ago…!

    Reply
    • chefjulianna

      Oh, you are so lucky to have travelled there! The closest I have been is Egypt! Morocco is at the top of my bucket list for sure, though! 😀

      Reply
  3. Nancy

    Love the spice/seasoning blend…sounds delicious and so pretty too! Definitely something I want to try. Did you serve this at room temperature, or chilled?

    Reply
    • chefjulianna

      Hey Nancy – hope you get to try it! I served it both ways, but I think I like it better at room temperature. The flavours pop more than when it is cold.

      Reply
  4. Geraldine

    You know I’m on board with Moroccan food Julianna. 😉 Never tire of these flavour combinations.

    Reply
  5. Ngan R.

    I love the cookbook Plenty, but have not used it for a long time. Thank you for the reminder, plus, this is a great recipe for the carrots that are overflowing in my fridge right now. 🙂 Beautiful carrots.

    Reply
    • chefjulianna

      Hi Ngan! I think that there are many bloggers who love this cookbook. I need to cook more from it, but I will have more time this summer! Yes, and great use for those carrots in your fridge! 😀

      Reply
      • Ngan R.

        Just wanted to tell you I made this yesterday, Julianna, and it was very good!

      • chefjulianna

        Hey Ngan, that’s great! So glad you liked it. You usually can’t go wrong with Ottolenghi’s recipes. 😀

  6. lapetitecasserole

    Carrot are not my preferred vegetable, but my dear Chef Julianna your dish looks great… because of your recipe I’m going to buy a bunch of carrots tmw! thanks for sharing!

    Reply
    • chefjulianna

      Oh my goodness, I am so honoured!! Imagine that you are going to buy carrots because of me?? 😀 You are too sweet, Margherita! I really hope you like them, but I think that you will! 🙂 Please let me know!

      Reply
  7. Gilly

    delicious – I have found Plenty to be a little intimidating due to long lists of ingredients as is fairly evident here. “Jerusalem” is much less intimidating. That having been said I haven’t had a bad result from either!

    Reply
    • chefjulianna

      Hi Gilly. I do love both of those cookbooks, all with great results, like you have mentioned. I might be a bit weird, because I often gravitate to those recipes with really long lists of ingredients: however, I am trying to make my cooking more simple. Thanks so much for stopping by and taking the time to comment! 😀

      Reply
      • Gilly

        that’s not weird – my wife gravitates to exactly the same recipes – drives me a little crazy but the results are delicious! I prefer simpler fare – equally delicious!

  8. emmasouthlondon

    I LOVE carrot salad, so this is my perfect post!
    I have never tried such an unusual Carrot salad, but will do so tomorrow!
    Thank you – really looking forward to it, Julianna!
    Emma x.

    Reply

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