Carrot Salad with Cumin and Turmeric, by Charlie Fadida. photography by Afik Gavi
Carrot Salad with Cumin and Turmeric, by Charlie Fadida. photography by Afik Gavi
Recipe

Carrot Salad with Cumin and Turmeric

A flavorful salad from Morocco that is a must-have appetizer on the shabbat dinner table.

Ingredients for Carrot Salad

  • 5 large carrots peeled and cut into rings ¼-inch/5mm thick
  • 2 garlic cloves crushed
  • 4 tablespoons (60 ml) olive oil
  • Juice from 1 lemon
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon hot or sweet paprika
  • Salt for taste
  • Handful of parsley (or cilantro), finely chopped

Instructions

  • 1. Cook the carrots in boiling water until they are tender, but not mushy or falling apart. (Make sure not to overcook them!)

  • 2. Mix all the salad ingredients together in a bowl. Set aside for 30 minutes before serving. Season to taste.

◆ ◆ ◆

This recipe is courtesy of Hashulchan.

Comments
thanks,
your-response-has-been-received
*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.