A typical Moroccan meal starts with at least one or more, small salads.
(Arabic) سلطة الجزر
/sultat aljuzur/
Serves 4-6
1 cup (240 ml) organic orange juice
1/4 cup (60 ml) olive oil
1 pound (455 g) organic baby carrots, cut in half lengthwise
1 Tbs. (15 ml) organic honey
juice of 1 organic lemon (or 2 Tbs./30 ml bottled liquid lemon)
1/2 cup (65 g) black olives, cut in half
1/2 tsp. (2,5 g) each: cumin, coriander, paprika, harissa spice
1-2 minced organic garlic cloves
1 Tbs. (15 g) each chopped: cilantro or parsley and mint
3 Tbs. (45 g) organic toasted pine nuts or sesame seeds
(Moroccan Arabic dialect "Darija")
واحد /wahd/١. Pour orange juice into a small saucepan, over medium heat until reduced by half.
زوج /zouj/ ٢. Pour oil into a skillet over high heat.
تلاتة /telata/ ٣. Add carrots, cook 2-3 minutes. Lower heat to medium and cook until they are almost tender. Stir.
ربعة /reb3a/ ٤. Drain off the oil, place in a bow.
خمسة /khemsa/ ٥. Add honey, lemon juice, olives, reduce orange juice, garlic, and spices. Toss.
سْتة/setta/ ٦. Before serving, toss with cilantro/parsley, mint, and pin nuts/sesame seeds.
بالصحة
/besseha/
"cheers, bon appetit"
(Darija uses the same word for both.)
