Berber, Arabian, and European cultural have influenced the Moroccan cuisine. Carrots can be boring, but spicy when Hungarian paprika is added to this North African dish. It also might be interesting to eat sweet "red carrots".
(Arabic) الجزر المغربية
/aljuzur almaghribia/
Serve 4
2 ½ pounds (1130 g) organic carrots, cut into thin circles
¼ cup (60 ml) olive oil
¼ cup + 2 Tbs. (90 ml) white vinegar
1 tsp. (5 ml) Hungarian paprika
1 ¼ tsp. (6 g)
½ tsp. (2 g) sugar
pinch of cayenne pepper and black pepper
3 thinly sliced garlic cloves
1 Tbs. (15 ml) organic tomato paste (which gives the carrots a reddish color)
bowl of ice water
herbs that go with carrots: anise, basil, chervil, chives, cinnamon, clove, cumin, dill, ginger, marjoram, mint, parsley, sage, tarragon, or thyme
1. Bring a large pot of water to a boil.
2. Add the carrots and cook just until tender, about 8 minutes.
3. While the carrots are cooking, whisk 2 Tbs. (30 ml) of oil, vinegar, cumin, paprika, sugar, cayenne, black pepper, and garlic. Set aside.
4. Scoop the carrots out of the boil water and plunge them into the ice bath to blanch.
5. When they are cooled, drain the water and allow the carrots to dry for 5-10 minutes.
6. Sauté the tomato paste with the remaining oil for about 2 minutes, which will sweeten the paste.
7. Add the carrots and sauté another 10 minutes.
8. Remove the carrots, cool slightly, and add the vinegar mixture to the skillet.
9. Toss in any herbs, or not, until everything is coated.
-modified Balaboosta Cookbook
¼ cup (60 ml) olive oil
¼ cup + 2 Tbs. (90 ml) white vinegar
1 tsp. (5 ml) Hungarian paprika
1 ¼ tsp. (6 g)
½ tsp. (2 g) sugar
pinch of cayenne pepper and black pepper
3 thinly sliced garlic cloves
1 Tbs. (15 ml) organic tomato paste (which gives the carrots a reddish color)
bowl of ice water
herbs that go with carrots: anise, basil, chervil, chives, cinnamon, clove, cumin, dill, ginger, marjoram, mint, parsley, sage, tarragon, or thyme
1. Bring a large pot of water to a boil.
2. Add the carrots and cook just until tender, about 8 minutes.
3. While the carrots are cooking, whisk 2 Tbs. (30 ml) of oil, vinegar, cumin, paprika, sugar, cayenne, black pepper, and garlic. Set aside.
4. Scoop the carrots out of the boil water and plunge them into the ice bath to blanch.
5. When they are cooled, drain the water and allow the carrots to dry for 5-10 minutes.
6. Sauté the tomato paste with the remaining oil for about 2 minutes, which will sweeten the paste.
7. Add the carrots and sauté another 10 minutes.
8. Remove the carrots, cool slightly, and add the vinegar mixture to the skillet.
9. Toss in any herbs, or not, until everything is coated.
-modified Balaboosta Cookbook
