This mezze or as we call it cooked salad is just one of many cooked salads that my Moroccan grandmother and mother make every Friday for Shabbat dinner. Between the tomato and pepper jam-like dip called matbucha, babaganush (eggplant dip), beet salad, olives salad and many more, this one is this easiest to prepare.
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.