This cooked salad is just one of many cooked salads that Moroccan Jews make and serve like tapas at Shabbat dinner. The are not really salads but I don’t know why we call them salads. There is a cooked tomato and pepper jam-like dip called matbucha, babaganush (eggplant dip), beet salad, olives salad and many more. My mother makes them all every Friday. If you ask me what do I miss the most right now I would say Shabbat dinner at my mother’s.
Moroccan Carrot Salad
- 10 medium carrots
- ¼ cup parsley, chopped finely
- 2 tablespoons harissa or make the dressing below
- 3 garlic cloves, crushed
- ½ teaspoon ground cumin
- 2 tablespoons harissa (or 1 teaspoon sweet paprika and ½ teaspoon hot paprika infused in 2 tablespoons canola or olive oil)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Peel the carrots and slice them 1.5in (2cm) thick; Put them in a saucepan with salted water and bring to a boil. Lower the heat and simmer until almost tender, about 10 minutes. Drain with a colander and leave to dry out completely.
- If you don't have harissa, mix all the dressing ingredients in a small mixing bowl.
- Put the carrots in a bowl with the parsley and harissa or dressing, and toss. Taste and correct seasoning. Serve or store in a container in the fridge up to five days.
This salad tastes better when it's in room temperature.