At the risk of being excommunicated - Moroccan Carrot Salad
Being invited to the Barb's Holiday happening means, show up with this Moroccan carrot salad, or risk being excommunicated!! The words are unspoken, given, this salad is a symbol, a flagship of loyalty and friendship. Barb is the type of a typical American Jewish woman, educated, articulate and with big maternal instincts. The type of a woman when you are in need, she, like a storm, will take over and manage your life and your kids will find harbor at her home. A typical American Jewish woman, not a bad way to bel! The recipe is an adaptation from Paula Wolfert's Couscous and other Good Food from Morocco., I follow loosely the measurements especially with the garlic. This salad was a staple at any Israeli wedding before shushi chic weddings took over...I believe it is still a staple at many weddings as well as many household Friday night dinners. My youngest sister is married to a Moroccan guy, it is a tradition in his family, the recipe is a bit different in Israel, with more of a paprika flavor than cumin and heavy handed with the oil. They also use a different slicing method, rather than cubing or dicing, they cut the carrots with a specialty knife, called wavy knife (thanks Shoshi!!). Found at any Bed Bath and Beyond and the likes.
Note: You can make this salad your own as my usual advice. Use less garlic, more paprika, oil, less or more lemon....make it your own! This recipe can doubled and tripled easily!
Moroccan Carrot Salad
Inspired by Paula Wolfert and my brother in law
1 lb carrots
1-2 garlic cloves, minced
1/8 - 1/4 teaspoon cinnamon
1/4 - 1/2 teaspoon cumin
1/2 - 3/4 teaspoon paprika
1/2 teaspoon sugar
1 tablespoons olive oil or canola
Pinch of cayenne
Salt to taste
Handful of finely chopped parsley
Juice of half to one lemon
Peel carrots and cover with water. Bring to a boil and turn down to medium heat and cook until soft (al dente) about 20 minutes. Make sure it's not mushy. Dice carrots (see pic above or cut with wavy knife as shown here with beets). Add the rest of the ingredients except the parsley, mix, adjust for taste. Keep refrigerated until serving. Garnish with chopped parsley just before serving. This salad will keep in fridge for few days and gets even better with time.