Moroccan carrot salad (shlada khizzou)
Tender carrots tossed warm with garlic, cumin, orange blossom and lemon
Shlada khizzou is the bright orange dish on the salad spread of every Moroccan restaurant and home lunch, from Marrakech riads to roadside grills on the way to the coast. Carrots are blanched until just tender, then dressed while warm with garlic, cumin, a little sugar and lemon, so they drink in the flavour. Some families add a few drops of orange blossom water, which makes it taste of a Moroccan garden. Serve it with tagines, couscous or simply with bread. Chef's tip: dress the carrots while they are still warm; cold carrots stay bland on the outside.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Bring a pan of water to the boil with ½ tsp salt. Add 1 ⅛ lb carrots and cook over a medium-high heat for 5–6 minutes until a knife goes in with just a little resistance. Overcooking is the common mistake here; they should still have a slight bite.
6 minStep 2: Drain well and tip into a bowl while still steaming.
Step 3: In a small pan, warm 2 tbsp olive oil over a low heat with 1 garlic clove, 1 tsp ground cumin and ½ tsp sweet paprika for 1 minute, just until fragrant and the garlic stops smelling raw.
1 minStep 4: Pour the warm spiced oil over the carrots and add 1 tsp sugar, 2 tbsp lemon juice and ½ tsp orange blossom water. Toss well and leave for 5 minutes to absorb.
Step 5: Stir in ⅓ oz flat-leaf parsley and serve warm or at room temperature.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 13 g
- Fat
- 7 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does moroccan carrot salad (shlada khizzou) take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of garlic clove?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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