Moroccan Carrot Salad with Garlic Labneh
By Heidi Allison
In Morocco, carrot salads are often served as a side dish to accompany savory mains, such as tagine chicken, grilled kofta kebabs or pan-seared salmon. This side is also paired with tangy, salted garlic-yogurt or yogurt-dill dip and served as a light vegetarian supper on hot nights. Carrot salad, which goes by the moniker, Salatat Al Jazar, has countless regional variations, from hot (with spicy chile peppers) to sweet (with orange water, sugar, and cinnamon).
In this recipe, the peeled and julienne-cut carrots are initially steamed to soften their crunchy, slightly tough texture, which feels better on the tongue, preserves their brilliant orange color and intensifies their sweet flavor. While still warm, the carrots are tossed in a light lemon and olive oil dressing, and then seasoned with warm, earthy spices: cumin, cinnamon, smoked paprika and coriander. Topped with a tangy, garlic-yogurt dip, and finely chopped fresh cilantro and mint, this refreshing salad is best served warm or room temperature.
Although a simple side, this recipe has two caveats— it is crucial that you dress the carrots while still warm, which enhances this veggie’s ability to absorb the garlic-lemon dressing and Moroccan spices. If you leave this step out, the salad will taste “flat.” It is also crucial that the carrots be cut to the same size so that they cook evenly. I use a mandolin for this step—my recommendation is a Japanese Benriner with a 1/2-inch blade to make the matchstick cut. If you don’t have a mandolin, cut the peeled carrots in half crosswise, then into quarters lengthwise with a sharp knife to create an even ½-inch julienne cut. Balanced, healthy and flavor-packed, this summer salad brilliantly showcases the subtle juxtaposition of sweet and savory to create a balanced, complex flavor profile—hallmarks that placed Moroccan cuisine on the world culinary map!
Moroccan Carrot Salad with Garlic Labneh
Serves: 2 as a main; 4 as a side
Ingredients
1-pound organic carrots, peeled
2-3 tablespoons of extra virgin olive oil
Juice of 1-2 lemons, about 3 tablespoons
2-3 garlic cloves, micro-planed to a paste
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 tablespoon light honey; I recommend Acacia honey
Small bunch of cilantro, minced, about 1/3 cup loosely packed
Small bunch of mint, leaves only and finely chopped, about ¼ cup loosely packed
Salt and freshly ground black pepper to taste
Preparation
Over a large bowl, cut the carrots with a mandolin into ¼-inch matchsticks. Place a steam basket in a large-sized pot and add 2 inches of water. Cover and place on medium heat until simmering. Add julienned carrots to the steam basket and steam for 15 minutes or just until tender. While still warm, place carrots in a large serving bowl and toss with olive oil, garlic, lemon and honey.
Season with taste with salt and pepper, then add cumin, cinnamon and smoked paprika, and toss to combine. Top with minced cilantro and mint, then lightly toss once more to combine. Serve with garlic labneh on the side.
Salted Garlic Labneh
Makes: ½ cup
Ingredients
½ cup labneh (can substitute with full-fat or 2% plain Greek yogurt; do not use nonfat)
2 cloves garlic, peeled and micro-paned to a paste
¼ teaspoon kosher flake salt
1 tablespoon good-quality extra virgin olive oil
Preparation
Place all ingredients into a small serving bowl and stir to combine. Place in the refrigerator for at least 30 minutes to allow the flavors to develop.
In this recipe, the peeled and julienne-cut carrots are initially steamed to soften their crunchy, slightly tough texture, which feels better on the tongue, preserves their brilliant orange color and intensifies their sweet flavor. While still warm, the carrots are tossed in a light lemon and olive oil dressing, and then seasoned with warm, earthy spices: cumin, cinnamon, smoked paprika and coriander. Topped with a tangy, garlic-yogurt dip, and finely chopped fresh cilantro and mint, this refreshing salad is best served warm or room temperature.
Although a simple side, this recipe has two caveats— it is crucial that you dress the carrots while still warm, which enhances this veggie’s ability to absorb the garlic-lemon dressing and Moroccan spices. If you leave this step out, the salad will taste “flat.” It is also crucial that the carrots be cut to the same size so that they cook evenly. I use a mandolin for this step—my recommendation is a Japanese Benriner with a 1/2-inch blade to make the matchstick cut. If you don’t have a mandolin, cut the peeled carrots in half crosswise, then into quarters lengthwise with a sharp knife to create an even ½-inch julienne cut. Balanced, healthy and flavor-packed, this summer salad brilliantly showcases the subtle juxtaposition of sweet and savory to create a balanced, complex flavor profile—hallmarks that placed Moroccan cuisine on the world culinary map!
Moroccan Carrot Salad with Garlic Labneh
Serves: 2 as a main; 4 as a side
1-pound organic carrots, peeled
2-3 tablespoons of extra virgin olive oil
Juice of 1-2 lemons, about 3 tablespoons
2-3 garlic cloves, micro-planed to a paste
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 tablespoon light honey; I recommend Acacia honey
Small bunch of cilantro, minced, about 1/3 cup loosely packed
Small bunch of mint, leaves only and finely chopped, about ¼ cup loosely packed
Salt and freshly ground black pepper to taste
Preparation
Salted Garlic Labneh
Makes: ½ cup
Ingredients
½ cup labneh (can substitute with full-fat or 2% plain Greek yogurt; do not use nonfat)
2 cloves garlic, peeled and micro-paned to a paste
¼ teaspoon kosher flake salt
1 tablespoon good-quality extra virgin olive oil
Preparation
