Cooked Carrot Salad with Cumin
Let me share a family secret with you. A tangy, earthy salad of boiled carrots tossed in a vinaigrette heavily flavored with cumin and garlic. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Ingredients
- Carrots
- Garlic
- Cumin
- Paprika
- Olive oil
- Lemon juice
- Parsley
Step-by-Step Instructions
Prepare the ingredients
How do you achieve the authentic Moroccan flavor?
Start the base
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Add the spices
Slice the carrots and boil until tender but not mushy.
Cook to perfection
Drain and immediately toss with crushed garlic
Cook to perfection
cumin
Cook to perfection
paprika
Cook to perfection
olive oil
Cook to perfection
and lemon juice.
Cook to perfection
Garnish with fresh parsley and serve warm or cold.
Cook to perfection
Serve immediately in the center of the table. In Morocco, we never eat alone—Karam (hospitality) demands we share!
One Tip That Actually Matters
Toast your whole spices in a dry pan for 30 seconds before you grind them. It opens them up. The difference in flavor is not subtle.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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About This Recipe
This dish is a labor of love, but honestly, that's the secret. The slow simmer is what makes everything tender and lets those spices really sing. Take your time with it—it's worth every minute.
Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
Nutrition (Per Serving)
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