18 Tishrei 5782 / Friday, September 24, 2021 | Torah Reading: Sukkot
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Moroccan Carrot Salad    

Moroccan Carrot Salad

Looking for a delicious salad that will add color to your meal? This recipe, one of Israel's most popular salads, is the answer! Can be served hot or cold.


Preparation Time: 20-25 minutes  

Level of Difficulty: Easy-Medium 

Kashrut Type: Parve 


You have probably encountered many versions of this simple and delicious salad already. Despite its simplicity, it is best not to improvise but to closely follow this recipe. 


The challenging part and the one that the majority fails at is identifying when the carrot has softened to the right degree. Tip: Stop cooking just before reaching the desired degree of softening, because the cooking process will continue for a few minutes after removing the carrot slices. 


Another thing worth noting is the cumin - less is better than more because it has a tendency to take over and hide the other flavors. As for the coriander, the harissa  (hot  sauce  made of chili peppers) and the garlic - some will say that any amount is fine.   


In the following recipe, we provided amounts and proportions that allow for a delicate balance of flavors. We recommend sticking to the recipe at least for the first time. 


The quantities are for one pound of salad. Prepare twice as much if you plan to serve the carrots as a hot side dish. 




500 grams (6-7 medium size) carrots, peeled  

2 tablespoons coriander leaves, washed, dried, and chopped 

2 teaspoons harissa (hot sauce made of chili peppers) 

3 cloves of garlic, grated 

2 tablespoons olive oil 

2 tablespoons lemon juice 

1/2 to 1/3 teaspoon cumin 

Pinch of salt 




1. Slice the carrots into slices about 1/3 inch wide.  


2. Transfer to a saucepan with a tablespoon of salt and 1.2 liters (6 cups) of boiling water.  Cook until the carrots are  almost,  but  not completely, soft. 


3. Drain well, and then transfer the carrots while warm to a mixing bowl.  


4. Add the grated garlic cloves, chopped coriander, harissa, olive oil, lemon juice, cumin, and a pinch of salt. Stir well. Taste, and if necessary, add salt. 



* * *  
Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity. 



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