🇲🇦 MoroccoCatalog recipe
Carrot coins boiled tender then tossed warm in cumin, garlic and lemon-bright olive oil — the small cooked salad that opens a Moroccan table before anything else arrives.
For 4 servings.
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Boil the carrot coins in well-salted water until just tender when pierced, about 10 minutes, then drain well.
Meanwhile, warm the olive oil in a small pan with the garlic, cumin and paprika over low heat until fragrant, about 30 seconds.
💡 Keep the heat low — the spices should bloom gently in the warm oil, not fry and turn bitter.
Toss the warm carrots with the spiced oil while they're still hot, so they drink it in.
Add the lemon juice and a pinch of salt and toss again.
Scatter with cilantro and serve warm or at room temperature, alongside bread.
Moroccan meals routinely open with a handful of small cooked salads, and khizzou — warm carrots dressed in cumin and lemon — is one of the most common, set out alongside bread before the main dish. It asks almost nothing of the cook beyond a pot of water and a hot pan for the spiced oil.
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