Thursday, April 3, 2014

Browse » home» » » » » » » » » » » » » » Carrot with Coriander Garlic and Cumin Salatet Sfinari bil Kamoun سلطة جزر مغربية

Carrot with Coriander Garlic and Cumin Salatet Sfinari bil Kamoun سلطة جزر مغربية


This Moroccan salad or side dish is full of flavor and requires minimal effort. The marinade is a perfect combination of basic ingredients, easy to put together and versatile as it can be used with most vegetables and fish. In Libya similar salads (steamed or boiled vegetables such as carrots, pumpkin, or broad beans and artichokes are some favorites) use the same marinade ingredients but without the cumin.


Serves 4 to 6
3 large carrots
Sharmoula Marinade
1/2 a lemon
1 cup coriander leaves
1/2 parsley leaves
2 medium hot chili peppers
2 garlic cloves
1 table spoon cumin (or to taste)
Generous drizzle olive oil
Salt to taste



Peel the carrots and slice at an angle (more surface area to absorb the marinade)


Cover the bottom of the pan with a few centimeters of water and leave the carrots to cook under a lid on medium heat for 10-15 mins


Meanwhile mix the coriander, parsley, chili peppers and garlic cloves in a mixer (or chop finely). Devein and rinse the chili peppers if you want to reduce the heat.


Add cumin, salt  and lemon 


Drain the carrots well and leave to cool slightly before mixing in the marinade (if the carrots are still steaming the coriander will turn yellow)


Leave to marinate in the fridge for a couple of hours. Take the salad out about 15 minutes before the meal so it has time to get to room temperature and drizzle with olive oil before serving. To serve as a hot side dish: heat a frying pan, pour in some olive oil and stir-fry the carrots for a few minutes. 

Posted by at
Labels: , , , , , , , , , , , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)