This simple carrot salad is one of the most common mezze in Moroccan cuisine. Cooked carrots seasoned with cumin, paprika and fresh coriander is a dish that proves that the most humble ingredients can be transformed with the right spices into something truly special.
Moroccan
Moroccan carrot salad with cumin and coriander
Moroccan carrot salad cooked with cumin, coriander, lemon and olive oil. Simple, sweet and spicy North African mezze.
- Morocco
- Salad
- Light
- Low fat
- High fiber
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 140 kcal
- Protein 2 g
- Fiber 4.5 g
- Carbohydrates 18 g
- Fat 7 g
- Sodium 160 mg
Story behind the dish
Preparation
Moroccan carrot salad with cumin and coriander is a Moroccan preparation with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of peeled carrots.
- Have ready: 2 cloves of minced garlic.
- Have ready: 1 teaspoon ground cumin.
- Have ready: ½ teaspoon of sweet paprika.
- Have ready: ½ teaspoon cinnamon.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cook the whole carrots in salted water for 15 minutes until tender...
Cook whole carrots in salted water for 15 minutes until tender but firm. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Drain and cut into slices or half moons
Drain and cut into slices or half moons. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
While they are hot
While they are hot, season with oil, lemon, garlic, cumin, paprika and cinnamon. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Mix well so that they absorb the dressing
Mix well so they absorb the dressing. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Let cool to room temperature
Let cool to room temperature. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the fresh chopped cilantro
Add the fresh chopped cilantro. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Serve at room temperature or cold as part of a mezze
Serve at room temperature or cold as part of a mezze. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- Wash and dry the green leaves well; The residual water dilutes the dressing and dulls the texture.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.