Flavors of the Sun: Moroccan Salads

Moroccan Raw Carrot Salad

Note: for many more photos of Moroccan Salads, see my posts here and here Moroccan Salads, Parts I and II.

Moroccan Raw Carrot Salad

by Victoria Challancin

Salads in Morocco are always a marvel. Cooked, raw, elaborate, simple, Moroccan salads are something to behold (click on the links above for lots of photos of a wide variety of examples of salads from Morocco). Often fresh vegetables are simply tossed with a vinaigrette as with the recipe I am featuring in this post. Other times the vegetables are cooked with spices and olive oil to make a dish that more resembles a dip or side dish than what we in the West typically think of as a salad. But whatever form they take, they play a huge roll in the cuisine of Morocco.

Traditionally, small dishes of salad, much like in a Middle Eastern mezze, are served at the beginning of a meal as a starter course. Although a selection of small plates is one of the most common ways to serve them, but they also sometimes arrive at the table on a large platter as an elaborately arranged salade composée or as individual composed portions. Scroll down for some photos of Moroccan salads from recent trips.

Note: If you would like more information about the trips I lead yearly to Morocco, just email me.

Cook's Notes: This is one of those flexible recipes that you just make to taste. I prefer it with olive oil, but vegetable oil is an option. I like it lemony, garlicky, and full of cumin (surprise, surprise), but one variation is to use only 1/2 teaspoon cumin and 1/4 teaspoon cinnamon). I also made fresh harissa for a Moroccan class I taught recently, so I had it on hand--if you don't have harissa, simply substitute a piquant chile sauce of choice. For this salad, I prefer cilantro for its bright flavor over parsley, but again, it is up to you. For the chile, I chose chopped serrano chiles; of course, the chile is optional, but not really. Just play with the tastes until you are happy with them; as for me, this combination is perfect!

Recipe: Moroccan Raw Carrot Salad

(Recipe from Olive Trees and Honey by Gil Marks)

Makes 5 to 6 servings

1 pound carrots, coarsely grated (about 4 cups)

1/4 cup extra-virgin olive oil

3 to 4 tablespoons fresh lemon juice

1/4 cup cilantro or parsley

2 to 4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon sweet paprika

Pinch of salt

About 1/2 teaspoon harissa or chile sauce of choice

1 tablespoon minced green chiles or 1/4 to 1/2 teaspoon cayenne (optional)

Moroccan Raw Carrot Salad

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Serve chilled or at room temperature.

VARIATIONS:
Moroccan Cooked Carrot Salad (Shlata Chizo Metboucha): instead of grating the carrots, cut them on the diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above.

Moroccan Carrot-Orange Salad (Shlata Chizo): Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey.

Turkish Carrot Salad with Yogurt (Havuc Salatasi): Substitute 1 cup plain yogurt for the lemon juice.

Enjoy!