I love Moroccan food, especially the numerous “small dishes” that lead up to the entree. The cold carrot salad is one of my favorites, and this is my favorite recipe for that dish.
Moroccan Carrot Salad with Paprika and Cumin
1 lb. fresh carrots
4 tablespoons olive oil or vegetable oil
2 cloves garlic, partially crushed
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt, or to taste
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon smoked paprika
Slice carrots into 1/2 inch thick rounds, and boil in salted water until tender, about 15 to 20 minutes. Drain, and immediately cover the carrots with cold water to stop further cooking. Once cold, drain again.
In a medium pot or skillet, gently sauté the garlic cloves in the olive oil for two or three minutes over low heat. Discard the garlic, and add the carrots, lemon juice, cilantro, mint, and spices. Sauté over low heat for another two minutes, and remove from the heat.
Serve either warm or chilled (I prefer chilled).