I will begin posting some “recipes in progress” here. The first is from Morocco – I have been asked for it a dozen times since mentioning it here. Mostly, though, the recipes will be from closer to home, as I work on my new book The Country Cooking of Spain.
Moroccan Carrot and Cumin Salad
This “salad” is often eaten as an appetizer alongside herbed olives and even small cheese-filled triangular cheese- or onion-stuffed phyllo pastries called rghaifs. The carrots are best served chilled with toothpicks to prod.
8 ounces carrots, peeled, trimmed, and cut into 1/4-inch-thick rounds
3 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon sugar
Ground black pepper
Juice of 1 lemon
2 heaped tablespoons finely chopped fresh flat-leaf parsley
Bring a large pot of water to a rolling boil and add salt. Add the carrots and boil until just tender, about 10 minutes.
Meanwhile, fill a basin with cold water. Transfer the carrots with a slotted spoon to the cold water to stop any further cooking. Once they have cooled, remove with a slotted spoon and drain. Spread out on absorbent paper towels to dry.
In a large sauté pan or skillet, heat the oil over medium heat. Add the carrots, season with the cumin, paprika, and pepper, and add the sugar. Cook, stirring gently, for 2 minutes. Remove the pan from the heat, add half of the lemon juice and dust with the parsley. Turn carrots over to evenly coat.
Transfer to a bowl and let cool. Cover with plastic wrap and refrigerate until chilled.
Just before serving, squeeze the remaining lemon juice over top and turn over to evenly coat. Serve chilled.
All recipes are copyright Jeff Koehler 2009 and may not be reproduced without his written permission.