afoona
Moroccan Carrot Salad
Salads

Moroccan Carrot Salad

Moroccan carrot salad seasoned with cumin, paprika and cilantro – a winning Shabbat nibble that's simple to make

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

👨‍🍳 Method

  1. 1
    Cook the carrot slices in boiling water with a pinch of salt for 15–20 minutes, until they are tender but not falling apart.
    ⚙ Cooking in salted waterStovePot
  2. 2
    Drain.
    Colander
  3. 3
    Heat the olive oil in a small pan over medium heat.
    ⚙ Pan-fryingStoveFrying pan
  4. 4
    Add the garlic and fry 1 minute, until fragrant.
    ⚙ Adding to the hot fat and fryingStove
    💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
  5. 5
    Add the cumin, paprika and turmeric and heat 30 seconds, until fragrant.
    Stove
  6. 6
    Pour the spiced oil over the warm carrots, add the lemon juice, salt and black pepper and mix well.
    Bowl
  7. 7
    Let the carrots cool for 30 minutes at room temperature.
  8. 8
    Sprinkle the cilantro and serve.
239calories
3 gprotein
20 gcarbs
14 gfat
● protein 5%● carbs 36%● fat 58%

Per serving (290 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 2 cooking vessels

  • 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)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • 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)

By the steps, as the recipe is built now: another version or addition can change the list.

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