Taims Moroccan Carrot Salad Not Spicy Recipes

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MOROCCAN SPICY CARROT SALAD



Moroccan Spicy Carrot Salad image

Carrots are cut into thin, round pieces and cooked with the spices.

Provided by malak

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

1 pound carrots, peeled and sliced into thin rounds
2 cups water
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon sweet paprika
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 tablespoon wine vinegar
½ teaspoon ground cumin
¼ cup cilantro leaves

Steps:

  • Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
  • Stir vinegar and cumin through the carrot mixture.
  • Remove the pan from heat and set aside to allow salad to cool to room temperature.
  • Garnish with cilantro to serve.

Nutrition Facts : Calories 74.1 calories, Carbohydrate 7.9 g, Fat 4.8 g, Fiber 2.3 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 56.4 mg, Sugar 3.6 g

MOROCCAN COOKED CARROT SALAD



Moroccan Cooked Carrot Salad image

There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 10

1 pound carrots, peeled and thinly sliced
3 to 4 tablespoons extra virgin olive oil (to taste)
2 large garlic cloves, minced or pureed in a mortar and pestle with 1/4 teaspoon salt
Salt to taste
1/2 teaspoon freshly ground pepper
1 teaspoon cumin seeds, lightly toasted and ground
2 to 3 tablespoons fresh lemon juice (to taste)
1/4 cup chopped flat-leaf parsley
Imported black olives
2 hard boiled eggs, cut in wedges (optional)

Steps:

  • Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
  • Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.

THE BEST MOROCCAN CARROT SALAD RECIPE



The Best Moroccan Carrot Salad Recipe image

The Traditional Moroccan carrot salad recipe as made in Morocco. Fragrant and easy to make.

Provided by Safaa (founder of moroccanzest)

Number Of Ingredients 12

1 pound fresh carrots peeled and cut in slices
½ slice preserved lemon, 100% natural (deseed and cut in fine slices)
1/2 lemon juice (if not juicy enough, use the juice from an entire lemon)
1 cup water
1 tbsp chopped parsley
1 tbsp chopped coriander
1 medium size garlic clove, grated
1 tsp paprika powder
1 tsp cumin
3 tbsp olive oil
½ tsp black pepper
¼ tsp salt ((adjust quantity if needed))

Steps:

  • Steam the carrots in a pressure cooker for 2 minutes. Alternatively, boil the carrots in a hot pan filled with water. Carrots should be cooked al dente.
  • In a pan on medium heat, put the carrots, the olive oil and garlic.
  • Add the spices, parsley, coriander, lemon juice and preserved lemons. Cook for 2 minutes while mixing.
  • Add the water, reduce the heat and let everything cook for 5-10 minutes, until there is no liquid in the pan and the carrots are well infused with the spices.
  • You can serve hot, tepid or cold, depending on your preference, either as a salad or with toasted bread.

Nutrition Facts : Calories 140 kcal, ServingSize 1 serving

SAUTéED SPICY CARROTS WITH BLACK QUINOA



Sautéed Spicy Carrots With Black Quinoa image

This is inspired by a classic Moroccan spiced cooked carrot salad (Ommok Houriya is one variation of the transliteration). Carrots and cumin have long been a favorite combination of mine; added to this mix is fresh green chile and crushed coriander. I finish this off with a sprinkling of black quinoa and fresh mint (cilantro would also be good). If on the off-chance you can find a selection of multicolored carrots - yellow, purple, and orange - the dish will be all the more beautiful, but it is pretty enough with regular orange carrots. Cook them long enough to bring out the sweetness, which means longer than crisp-tender. They should be soft, but not mushy.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, side dish

Time 15m

Yield Serves 6 to 8

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 to 2 serrano or jalapeño chiles, minced
2 teaspoons coriander seeds, lightly toasted and coarsely ground or crushed
2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed
2 pounds carrots, peeled and sliced on the diagonal, about 1/4 inch thick
1 1/2 teaspoons sugar
Salt
1 tablespoon unsalted butter (optional)
1/4 to 1/3 cup cooked black quinoa
2 tablespoons chopped fresh mint or cilantro

Steps:

  • Heat olive oil in a large, heavy skillet over medium-high heat and add garlic and chile. Stir for about 10 seconds and add ground coriander and cumin. Stir for about 10 seconds, until mixture is very fragrant, and add carrots, sugar and salt to taste. Sauté, stirring often or tossing in the pan, for 5 minutes and turn heat down to medium. Continue to cook, stirring often or tossing in the pan, for another 10 minutes, until carrots are tender and lightly colored.
  • Add butter, quinoa and mint or cilantro and stir or toss in the pan for another minute or two, until quinoa is warmed through and butter has melted. Taste and adjust seasonings. Serve hot or warm.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 302 milligrams, Sugar 6 grams

SPICY MOROCCAN CARROT SALAD



Spicy Moroccan Carrot Salad image

This is a twist on the traditional. This recipe seems to call for a lot of cilantro, that is no mistake. Adapted from "Plenty" by Yotam Ottolenghi.

Provided by threeovens

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

2 lbs carrots
1/3 cup olive oil, plus extra to garnish
1 onion, minced
1 teaspoon sugar
3 garlic cloves, crushed
1 serrano chili, minced (and seeded, if you want less heat)
1 green onion, minced
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 tablespoon white wine vinegar
1 tablespoon preserved lemon, chopped (Quick Preserved Lemon)
kosher salt
2 1/2 cups fresh cilantro, coarsely chopped plus extra to garnish
1/2 cup Greek yogurt, chilled

Steps:

  • Peel carrots and dice them; place in a large saucepan and cover with salted water.
  • Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
  • Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
  • Remove from heat and season liberally with salt, stir well, and let cool.
  • Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
  • Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.

Nutrition Facts : Calories 280.5, Fat 18.9, SaturatedFat 2.6, Sodium 165.4, Carbohydrate 28, Fiber 8, Sugar 13.3, Protein 3.1

TAIM'S MOROCCAN CARROT SALAD (NOT SPICY)



Taim's Moroccan Carrot Salad (Not Spicy) image

Courtesy of Chef Einat Admony of Taim Restaurant in NYC. One of the many ways I prepare this type of a salad, depending on my mood.

Provided by AniSarit

Categories     Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

2 lbs carrots, peeled
3 tablespoons olive oil, plus more
olive oil, for sauteing
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 teaspoon sugar
1/2 teaspoon fresh ground black pepper
3 garlic cloves, thinly sliced
1 pinch cayenne pepper
3 tablespoons white wine vinegar (or champagne vinegar)

Steps:

  • Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots.
  • Drain and place carrots in an ice-water bath until cool.
  • Slice diagonally into 1/4-inch-thick rounds.
  • In a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.
  • Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well.
  • For best results, refrigerate overnight and serve at room temperature.

Nutrition Facts : Calories 155.4, Fat 8.8, SaturatedFat 1.2, Sodium 825, Carbohydrate 19.2, Fiber 5.5, Sugar 8.8, Protein 2

MOROCCAN-SPICED ROASTED CARROTS



Moroccan-Spiced Roasted Carrots image

Tender, caramelized roasted carrots tossed in Moroccan-inspired spices like cinnamon, ginger, paprika, and cumin. Just 30 minutes, 1 pan, and 8 ingredients required!

Provided by Minimalist Baker

Categories     Side Dish

Time 30m

Number Of Ingredients 11

1 lb carrots, greens removed, cut on a diagonal into 1-1 ½ inch pieces ((1 medium bundle yields ~1 lb))
2-3 Tbsp avocado oil
1/4 tsp sea salt
1 tsp smoked paprika
1 tsp ground cumin
1/4 tsp ground ginger
1/8 tsp ground cinnamon
1/4 tsp ground turmeric
1/8 tsp ground cayenne ((optional))
Zesty Dill Yogurt Sauce
Za'atar

Steps:

  • Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
  • Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
  • Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za'atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
  • Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.

Nutrition Facts : ServingSize 1 servings, Calories 110 kcal, Carbohydrate 11.4 g, Protein 1.2 g, Fat 7.2 g, SaturatedFat 0.8 g, Sodium 371 mg, Fiber 3.4 g, Sugar 5.4 g, UnsaturatedFat 5.94 g

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