Sweet Moroccan Carrot Salad - Salata de Sefanorya & Mzoura

Amarante

Fri, Mar 08 2024, 12:40 pm

This was quite good.

I have had the traditional Moroccan carrot salad which is spicy and the American carrot salad which is very sweet so this was a very good variant. Subtle and not super sweet.

I am also adding her recommended "spicy" carrot salad if you don't already have a recipe for it

Sweet Moroccan Carrot Salad - Salata de Sefanorya

Excerpt From: Joyce Goldstein. “The New Mediterranean Jewish Table.” Apple Books.

Serve this sweet salad, also known as salade de carottes, alongside a tart or hot one for a pleasing contrast. It also makes a nice accompaniment to grilled or roasted chicken. The dressing complements roasted or boiled beets, as well.

SERVES 4 TO 6

1 pound carrots
¼ cup fresh lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon sweet paprika
⅛ teaspoon cayenne pepper
3 tablespoons sugar
2 tablespoons extra virgin olive oil
Salt
Chopped fresh mint or cilantro or chopped pistachios for garnish

Peel the carrots, then thinly slice or cut into julienne. Bring a large saucepan filled with salted water to a boil, add the carrots, and cook until the carrots are tender, 5 to 8 minutes. Remove from the heat, drain well, and transfer to a bowl.

In a small bowl, stir together the lemon juice, cinnamon, cumin, paprika, cayenne, and sugar. While the carrots are still warm, drizzle with the lemon juice mixture and toss to coat evenly. Add the oil, season with salt, and stir to mix. Garnish with the mint.

Tunisian Carrot Salad - Mzoura

Tunisians have a propensity for spicy dishes, so it is not surprising that they like their carrot salad spicy hot. They use their signature harissa to add the heat.

SERVES 4 TO 6

1 pound carrots, peeled and thinly sliced
1 to 2 teaspoons harissa, homemade (page 355) or store-bought
6 tablespoons water
5 tablespoons extra virgin olive oil
¼ cup white wine vinegar
5 cloves garlic, finely minced
1 teaspoon ground caraway
1 teaspoon ground cumin
1 teaspoon salt
Chopped fresh flat-leaf parsley or cilantro for garnish

Bring a large saucepan filled with salted water to a boil, add the carrots, and parboil for 4 to 5 minutes. Remove from the heat and drain well.

In a small bowl, stir together the harissa to taste and the water. Combine the harissa mixture, oil, vinegar, garlic, caraway, cumin, and salt in a saucepan, stir well, and place over medium-low heat until hot. Add the carrots and heat until the carrots have absorbed most of the liquid and are hot throughout, about 5 minutes.

Remove from the heat, transfer to a serving dish, and garnish with the parsley. Serve warm or at room temperature