Normally I spell yogurt without the “h” on account of I’m an American. But since I made it (the yog[h]urt) myself, I feel it needs an “h” to impart some sort of artisanal value to it.
What the #$@%??
Anyway – yog(h)urt how-to in next posting..
This can be a pretty spicy dish but the yogurt cuts the spice beautifully! Or you can halve the chili pepper amount. YUM I love this salad! Next time, when I’ll surely have my wits about me, I plan on serving it with the pilaf Yotam recommends. But at this point in life, I’m a single course meal type of gal.
Yotam tends to use “exotic” ingredients so I’ve adjusted this recipe to what I can get without visiting 3 more shops.
Here’s what you need:
and this:
INGREDIENTS:
2 lbs carrots, sliced into 1/2″ thick coins or semi-circles
1/3 c olive oil
1 medium onion, chopped finely
1 tsp sugar
3 garlic cloves, crushed
2 medium green chilies, finely chopped (I used Jalapeños)
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika (I didn’t have this so I omitted it)
1 tsp ground cumin
1 TBSP white wine vinegar
1 TBSP chopped preserved lemon (I used 2 TBSP lemon juice instead)
2-1/2 c cilantro leaves, chopped
Greek yogurt, chilled (I made my own yoghurt!)
1. Slice carrots into 1/2″ thick coins or semi-circles, for even cooking.
Put carrots in large pot and cover with salted water. Bring to a boil, then simmer on low for about 10 minutes. Carrots should be tender but crunchy.
2. In a large pan, heat the oil and sautee onion for about 12 minutes on medium until onion is browned. Be sure to stir every few minutes for even cooking.
3. Add everything else EXCEPT the cilantro & yogurt.
Stir and remove from heat. Salt to taste and allow to cool.
4. Just before serving stir in cilantro.
Serve in individual bowls with a dollop of yogurt.
Spicy Moroccan Carrot Salad
Author: Christina Cox (source: “Plenty”)
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 4-6
Spicy carrot salad served warm or cold. Adjust spices to your liking!
Ingredients
- 2 lbs carrots, sliced into ½” thick coins or semi-circles
- ⅓ c olive oil
- 1 medium onion, chopped finely
- 1 tsp sugar
- 3 garlic cloves, crushed
- 2 medium green chilies, finely chopped (I used Jalapeños)
- ⅛ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp ground coriander
- ¾ tsp ground cinnamon
- 1 tsp sweet paprika (I didn’t have this so I omitted it)
- 1 tsp ground cumin
- 1 TBSP white wine vinegar
- 1 TBSP chopped preserved lemon (I used 2 TBSP lemon juice instead)
- 2-1/2 c cilantro leaves, chopped
- Greek yogurt, chilled (I made my own yoghurt!)
Instructions
- Slice carrots into ½” thick coins or semi-circles, for even cooking. Put carrots in large pot and cover with salted water. Bring to a boil, then simmer on low for about 10 minutes. Carrots should be tender but crunchy.
- In a large pan, heat the oil and sautee onion for about 12 minutes on medium until onion is browned. Be sure to stir every few minutes for even cooking.
- Add everything else EXCEPT the cilantro & yogurt. Stir and remove from heat. Salt to taste and allow to cool.
- Just before serving stir in cilantro.
- Serve in individual bowls with a dollop of yogurt.
Notes
Adjust the amount of chilis (I used jalapeños) you use to achieve the spiciness you like. You can also remove the seeds from the jalapeños to cut the heat. Wear gloves while doing this so you don’t get the spice on your hands like I did.
Source: slightly adapted from “Plenty” by Yotam Ottolenghi
