Taste Memory: Moroccan Carrot Salad

[gnomi]

I woke up this morning with a taste in my mind -- Moroccan carrot salad. The one I'm most familiar with is the one from (the late, somewhat lamented) Zaatar's Oven.

Local Boston kosher and kosher-friendly folks who remember Zaatar's, am I the only one that remembers this salad so fondly?

I'm now seeking Morrocan carrot salad recipes, trying to recreate it from my sense-memory. I've found a couple of contenders, but if someone out there has a Moroccan carrot salad recipe they especially recommend, please do point me there.

Comments

[fjm.livejournal.com]

Try Claudia Roden. The second half of the book is sephardic.

[gnomi.livejournal.com]

Thanks for the tip! I should get my hands on some of her cookbooks.

[dancingdeer.livejournal.com]

If you don't have anything by then, I've left myself a note to go check her jewish food cookbook when I'm at work tomorrow (I've already left, and didn't think about it while there).

[gnomi.livejournal.com]

I haven't gotten anything yet (I'm in no rush and am leaving tomorrow for the weekend), so if you can find it, that would be lovely.

[dancingdeer.livejournal.com]

Okay, here we go, from Claudia Roden's The Book of Jewish Food

Salade de Carottes Rapees, Moroccan Grated Carrot Salad
1 lb finely grated carrots
juice of 1 lemon or more
salt & pepper
4 tbsp evoo
3 tbsp chopped flat-leaf parsley or coriander

Dress the carrots with lemon juice, salt, pepper, and olive oil and mix in the flat-leafed parsley or coriander.
Variation: you may add 2 crushed garlic cloves, the juice of 1 orange, or 1 tbsp sugar.

That's pretty simple.

[gnomi.livejournal.com]

That sounds lovely and easy! Thanks!

another one

[dancingdeer.livejournal.com]

Also from the cookbook is: Carottes au Carvi, Sliced Boiled Carrot Salad with Caraway Seeds

1 1/2 lbs carrots
juice of 1-1 1/2 lemons
4 tbsp evoo
salt & pepper
2 cloves crushed garlic
1 tsp caraway seeds

Boil the carrots until they are tender. Drain and slice them thickly. Dress with a mixture of lemon juice and oil, salt and pepper to taste, garlic, and caraway. Leave for at least an hour before serving.
Variation: In Fez and Tangiers they used cumin instead of caraway, and also a little paprika.

Re: another one

[gnomi.livejournal.com]

Again yum. I think I'd do the Fez-and-Tangiers variant (being more fond of cumin than caraway). Thanks so much for looking these up for me!

Re: another one

[dancingdeer.livejournal.com]

You're welcome. I actually decided that given how much I use this particular cookbook, I might as well own it, so I've ordered my own copy. Bwahaha, more cookbooks. :)

Re: another one

[gnomi.livejournal.com]

I'm very much of the "There's no such thing as too many cookbooks" school.