A sunny, spicy, island carrot salad is a classic recipe for Middle Eastern cuisine.
In different regions it is cooked in its own way, there are options even with sugar and cinnamon! The Moroccan version of this carrot salad, in our opinion, is the most delicious!
The recipe is very simple, if you let the salad stand properly, carrots are literally saturated with the taste of seasonings!
This recipe turns a simple and completely boring vegetable into an interesting and useful side dish!
The amount of spices – coriander and caraway seeds – can be safely doubled if you like the spicy taste. We will add some olives to the carrots – this is a little liberty compared to a real Moroccan recipe, olives add another piquant note to the taste. If you do not like olives – just ignore this component, go without it.
- carrots – 7 pcs. medium size
- caraway seeds – 1 tsp (seeds or ground)
- ground coriander – 1 tsp
- red hot pepper – 1 tsp
- garlic – 3 cloves
- fresh, chopped cilantro – 8-10 branches
- juice of 1/2 lemon (can be replaced with white wine vinegar)
- olive oil – 3 tablespoons
- salt to taste
- freshly ground black pepper – to taste
- pitted olives – 2 tablespoons (optional)
Carrots can be cut as you like – at least in cubes, at least straws, but most conveniently – in thin circles. It will need to be slightly boiled so that the light crunch remains, until the al dente stage. It is easiest to achieve this effect precisely with thin circles – they are boiled to the desired stage 3 minutes after boiling water.
Boil carrots in salted water.
While the carrots are boiling, chop the garlic, chop the cilantro, and prepare the lemon juice. When the carrot is cooked, drain it and while it is hot, season it with caraway seeds, coriander, garlic, red pepper, lemon juice, salt to taste and pepper with black pepper. Cover and leave until cool, that is, about half an hour or an hour. If it is possible to leave for longer – excellent, the longer the carrot is soaked in lemon juice and the aroma of spice, the tastier. After that, the last touch remained – cut into thin slices of black olives, add them, chopped cilantro and olive oil.