Looking for spicy carrot recipe

shevi82

Thu, Sep 08 2016, 11:01 am

5-6 Carrots
2-3 cloves garlic, crushed
1/2 teaspoon cumin
1/2 hot pepper chopped
Whole lemon-the juice or more if you like it more sour
3 tablespoons olive oil
A handful of finely chopped parsley
Salt to taste

Peel the carrots and and cook it in water to soften full .
Put to cool for several hours in the refrigerator .
Cut into rings of 1-2 cm thick .
Flavor with salt , oil , hot pepper , cumin , garlic , parsley and lemon juice and mix well . After a few hours in the fridge -serve.

cbsp

Tue, Sep 13 2016, 6:55 am

devash1 wrote:

Thank you so much. That sounds delicious. Does anyone have a recipe where you don't cook the carrots first.

This was from the Hamodia several years ago:
Fresh Carrot Salad
3 carrots grated (I like to use the large ones sold individually)
1 jalapeño pepper sliced into ultra thin rounds
5 cloves garlic, minced
Juice of 2 fresh lemons
Salt and pepper to taste

Combine all ingredients and store in the refrigerator for at least half an hour before serving
Note: I'm guessing you can add cumin or some coriander or cilantro for a slightly different flavor

Note 2: I've changed the recipe to:

Fresh Carrot Salad
3 carrots grated (I like to use the large ones sold individually)
1 jalapeño pepper finely chopped
1 tsp. (or more) grated fresh ginger (definitely don't substitute dried, cubes may be used in a real pinch)
1-2 Tbsp. fresh lime juice
1-2 Tbsp. honey (more or less depending on sweetness of carrots)
Salt and pepper to taste

Combine all ingredients and store in the refrigerator for at least half an hour before serving

Amarante ↓

Tue, Sep 13 2016, 7:40 am

From the falafel shop, it is probably a variant of the Moroccan Harissa Salad. Lots of variations of it.

Many add feta which is delicious if you are having a milchig meal.

Moroccan Harissa Salad

YIELD - 5 to 6 servings

INGREDIENTS

1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)
PREPARATION

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.

↑ Amarante

Tue, Sep 13 2016, 7:43 am

This is a bit more elaborate but like all of Ottolenghis recipes that I've tried, it's delicious.

Source: "Plenty" by Yotam Ottolenghi.

SPICY MOROCCAN CARROT SALAD

It may look like a simple salad, but Yotam Ottolenghi's spicy Moroccan carrot salad is packed with flavor, and a perfect option for Meatless Monday. Tender but still-crunchy carrots are combined with caramelized onion, garlic, chile, cloves, coriander, cinnamon, paprika, cumin, preserved lemon and fresh cilantro leaves. Sure, you could make it tonight, and any other day of the week.

Total time: 45 minutes, plus cooling time | Serves 4.

2 pounds carrots
1/3 cup olive oil, plus extra to finish
1 onion, finely chopped
1 teaspoon sugar
3 garlic cloves, crushed
1 serrano chile, finely chopped (and seeded, if you want less heat)
1 green onion, finely chopped
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 tablespoon white wine vinegar
1 tablespoon chopped preserved lemon
Salt
2 1/2 cups cilantro leaves, coarsely chopped, plus extra to garnish
1/2 cup Greek yogurt, chilled

1. Peel the carrots and cut them, depending on their size, into cylinders or semicircles one-half-inch thick; all the pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer until tender but still crunchy, about 10 minutes. Drain in a colander and leave to dry out.

2. Heat the oil in a large pan and saute the onion over medium heat until soft and slightly brown, about 12 minutes. Add the cooked carrots to the onion, followed by the sugar, garlic, chile, onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar and preserved lemon.

3. Remove from the heat. Season liberally with salt, stir well and leave to cool.

4. Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yogurt, a drizzle of oil and a garnish of the extra cilantro.

Each serving: 317 calories; 5 grams protein; 29 grams carbohydrates; 8 grams fiber; 22 grams fat; 5 grams saturated fat; 5 mg cholesterol; 14 grams sugar; 193 mg sodium.