I made Moroccan carrot salad the other day – I’d forgotten how good that is! I learned the dish from the Polish-American wife of a Turkish-Israeli and because I’m an inveterate improviser when I cook, I’m sure I’ve changed the recipe by now, but I don’t actually remember. All that’s to say that this dish might more accurately be called something like
Moroccan-style carrot salad
After washing and scraping the carrots, cut them into rounds. Heat a little olive oil in a pan and cook the carrots to the desired degree of tenderness. Transfer the mixture to a heat-proof bowl.
Toss with lemon juice, then season with crushed red pepper (or hot paprika), sweet paprika, cumin, cinnamon and coriander. Use the spices in proportions of your choosing, but do use all of them. (If you are not used to Middle Eastern food, the combination might seem strange; just give it a try!) Let the salad marinate for a while. Before serving, add chopped, flat-leafed parsley and toss again.
That’s it. Quick and easy to prepare and the result is consistently deliciously. I serve it at room temperature as a salad or warmer as a side dish.