Monday, June 22, 2009

Spicy marinated Moroccan carrots

There are many variations on this Moroccan salad called 'Salatat al-Jazar', including both hot and cold varieties. I chilled this one, but we actually preferred it at room temperature. Definitely a new favorite!

1 lb carrots, peeled and sliced into 1/2 inch rounds
1 clove garlic, pressed
Juice of 1/2 lemon
1-2 Tbsp olive oil
1 tsp paprika
1/2 tsp cumin
1/2 tsp sugar
1/4 tsp cayenne
1/4 tsp cinnamon
pinch of salt
fresh mint leaves (opt)

First, make the dressing.

Place the carrots in a saucepan, cover with water and add pressed garlic clove. Bring to a boil and cook over low heat about 5 minutes, just until the carrots are crisp-tender. Do not to overcook.

Drain the carrots and place in a bowl. Toss with the dressing right away. Let marinate at room temperature a few hours, or refrigerate overnight and bring to room temperature. Snip mint leaves over top, then serve.

1 comment:

Kristen said...

Just a little tidbit. I love the way languages are related. The word for carrot in Armenian sounds like gazar. Very close to jazar. This sounds yummy!