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.

Serves 4

8 ounces carrots, peeled, trimmed, and cut into 1/4-inch-thick rounds
Salt
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.