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Forum
-> Recipe Collection
-> Salads & Dips
rachie
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Fri, May 02 2008, 12:59 pm
I am looking for a good moroccan carrot salad with exact measurements. Thanks a lot!
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saboni
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Fri, May 02 2008, 1:13 pm
Cooked Carrot Salad
(Salada de Chizo Metbucha)
1 pound thin carrots, peeled and sliced 1/2 inch thick
1/4 cup veg oil
juice of 1 lemon
2 cloves garlic, peeled and minced (optional)
2 tablespoons paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper or to taste
3 sprigs parsley chopped
salt and pepper to taste
1. In a large saucepan, combine carrots and enough water to cover. Bring to a boil over high heat. Reduce heat to medium high, boil 15 minutes, or until tender. Drain and rinse in cold water.
2. In medium bowl, combine carrots and all ingredients, gently. Serve at room temperature.
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wanderer
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Thu, Jun 26 2008, 3:00 pm
Can this be made w/ canned carrots?
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Tapuzi
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Thu, Jun 26 2008, 3:22 pm
I was literally just going to do a search for a recipe like this. Thanks for beating me to it!
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wanderer
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Thu, Jun 26 2008, 3:29 pm
so you use fresh or canned?
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Amital
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Thu, Jun 26 2008, 3:37 pm
I have this same basic recipe--amounts are off a little, but not much. I want to add that the salad tastes better after a day or two--once the flavors really meld. I usually make this on a Wednesday for Shabbat, and store in the fridge, but pull out with an hour or two to go before dinner so it's room temp for serving.
I have only used fresh carrots, never canned. However, if you like the flavor of canned carrots, I can't see why it wouldn't work!
One of my little cousins couldn't stop eating this! (She was 3!!)
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baseballmom
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Thu, Jun 26 2008, 6:53 pm
I have the following:
2 lbs of cooked carrots, cut into slices
1/4 cup of parsley
2 T lemon Juice
6 T tomato sauce
1-2 t cumin
salt and pepper to taste
Let marinate at least overnight....I think I'm gonna make them for shabbos now that you got me in the mood!
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chocolate moose
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Thu, Dec 31 2009, 12:10 pm
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