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
Simple mezze, appetizer or snack.
Servings: 4 as mezze
Cost: $3
Ingredients
- 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
- salt
Instructions
- 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.
Notes
The harissa is the key for this salad but if you don't have any you can make a dressing that works well too. You can also make your own harissa, it's very easy.
This salad tastes better when it's in room temperature.
This salad tastes better when it's in room temperature.
I love Moroccan salads.
You have to say that they go well with our
Home made bread.