Reader Kochava Amar, from Tel Aviv, emailed us the following recipe and photo; it’s her family’s favorite salad, she writes.
Moroccan Carrot Salad
- 1 pound carrots, peeled
- 4 tablespoons extra virgin olive oil
- 2 garlic cloves, chopped
- 1 tablespoon salt
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried crushed red chilli flakes
- 1 cup sugar
- 3 tablespoons chopped cilantro or parsley plus a few leaves to garnish
- Freshly squeezed juice of 1 orange
- 4 tablespoons of freshly squeezed lemon juice
- 1/4 teaspoon ground cloves
- Using a hand grater or food processor (fitted with a grater blade), grate the carrots and turn into a large bowl.
- Heat 2 tablespoons of the oil in a small skillet over medium heat, add the garlic and fry for two minutes, or until the garlic starts to color. Add the salt, cumin, chilli flakes and sugar; stir to blend. Remove from heat and let it cool slightly.
- Stir in the remaining oil, chopped cilantro, orange juice, lemon juice, and ground cloves. Pour over the carrots and toss well.
- Cover and refrigerate for 4 hours or overnight, Spoon into a serving bowl and garnish with some cilantro leaves.
For those who prefer it less spicy, you may skip the chilli flakes. Try it, your family will love it.
[I tried this last evening, and found it delightful. CS]