afoona
Moroccan Carrot Spread
Salads

Moroccan Carrot Spread

A Moroccan carrot spread seasoned with cumin, paprika and lemon — a colorful, flavorful addition to any Middle Eastern table.

⏱ 30 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona🧩 2 parts

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, sugar, cumin, paprika, hot paprika and salt until smooth.
    Bowl

To assemble

  1. 2
    Cook the carrot slices and the garlic in boiling water with a pinch of salt for 20 minutes, until they are completely tender.
    ⚙ Cooking in salted waterStovePot
  2. 3
    Drain.
    Colander
  3. 4
    Pour the dressing over the warm carrots and mix well.
    Bowl
    💡Warm carrots soak up the dressing better than cold ones: pour the dressing over right after draining.
  4. 5
    Lightly mash the carrots and the garlic with a fork, without making a puree: leave some chunks.
  5. 6
    Let the carrots cool for 20 minutes at room temperature.
  6. 7
    Sprinkle the cilantro and serve.
158calories
2 gprotein
12 gcarbs
11 gfat
● protein 5%● carbs 31%● fat 64%

Per serving (148 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

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