Pinch of Cumin

Moroccan salad with fried lemon and parsley

We keep going with hot days, so here I am with another cool recipe to fight against high temperatures. And Moroccans know a lot about that, whose varied and rich gastronomy includes easy, cheap and very refreshing recipes, such as this carrot salad with lemon, one of the most used critics in Morocco.

Distinctive features of this cuisine are the use of spices, nuts and dried fruits, tea as an essential drink or home-made and almost women-exclusive cooking. It has a wonderful reputation -it is indeed consider as the very best of the Arabic world– due in part to its interaction with other cultures (African, Berber, Moorish, and Middle East), which has contributed with huge richness and variety, to sum to its millennial culinary traditions.

Bonne appétit!

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Ingredients for 2 people

4 carrots
½ lemon
3 tablespoons of orange juice
2 tablespoons of extra-virgin olive oil (and a bit more to fry lemon)
1 teaspoon of cumin
¼ teaspoon of cinnamon
¼ teaspoon of grinded ginger
1 handful of pine nuts
3 sprigs of fresh parsley
Salt and pepper

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Directions

Slice the half lemon into thin slices and cut them in halves.

Put oil in a skillet covering its surface and add lemon slices before heating it.

Cook it to low heat for about 20 minutes until it is caramelized, giving them turns several times.

Peel carrots and cut them into thin sticks (you can also buy them already cut, those prepared for salads).

Take out lemon slices from the skillet and fry lightly the carrot so that it is not that thick, around 10 minutes.

Mix orange juice with spices and oil and season with salt and pepper.

Put the carrot in a bowl and add pine nuts, fried lemon and chopped parsley.

Season with orange juice mixture, stir it well and storage it for at least one hour in the fridge before eating.

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To be considered

You can also do it with raw carrots, without frying them. They will be a bit more tough, but also tasty.

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2 Comments to "Moroccan salad with fried lemon and parsley"

  1. Martha Pozo says:

    Gracias por sus ensenanzas, me seran de mucha utilidad. MARTHA

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My culinary creations - © 2014-16, Sara Jiménez

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