Moroccan Carrots

Name: Moroccan Carrots
Yield: Serves 4 to 6
Cuisine: Morocco
Ingredients: ½ teaspoon cumin seeds; ½ teaspoon coriander seeds; 3 tablespoons lemon juice; ½ teaspoon garlic, smashed to a paste with a little salt; Salt and pepper; Large pinch of cayenne; 1 teaspoon grated ginger; 2 to 3 ounces feta cheese or ricotta salata, crumbled; ¼ cup olive oil; A handful of olives; 2 tablespoons chopped cilantro; 1 small preserved lemon, rinsed, pulp removed and discarded, rind diced (optional); 1 tablespoon thinly sliced scallion; 2 pounds carrots, peeled

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

One Good Dish

By David Tanis

Published 2013

About

A common Moroccan salad is made with cooked and coarsely mashed carrots. I first learned about it reading Paula Wolfert’s cookbooks, then sampled it during my own travels to North Africa. Sparked with lemon and fragrant with toasted spices, it’s an easy dish to love. Look for preserved lemons at Middle Eastern groceries or make your own.

Ingredients

Africa
Morocco
Side dish
Preserve
Mediterranean
Gluten-free
Spicy
Vegetarian

Method

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