Spiced Carrots (Zalouk Jezer)

Spiced Carrots (Zalouk Jezer)

Tender Moroccan carrots simmered with garlic, cumin, and paprika until deeply fragrant.

Total 35 min Makes 4 servings Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Moroccan salad cooks carrots until soft, then mashes them lightly with garlic, cumin, paprika, and a touch of lemon for a tangy, earthy side. Served warm or at room temperature, it pairs well with crusty bread or alongside grilled meats as part of a mezze spread.

Ingredients

  • 1 1/2 pounds carrots, peeled and sliced into rounds
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Place the carrot rounds in a 6-quart saucepan and add water to cover by 1 inch.

  2. Bring to a boil over high heat, then reduce heat to medium and simmer until the carrots are fork-tender.

  3. Drain the carrots well and return them to the saucepan.

  4. Add the olive oil, garlic, cumin, paprika, and cayenne to the carrots and set over medium-low heat.

  5. Cook, stirring frequently, until the garlic is fragrant and the spices coat the carrots evenly.

  6. Remove from heat and mash the carrots lightly with a fork, leaving some texture.

  7. Stir in the lemon juice, salt, and black pepper, then taste and adjust seasoning.

  8. Transfer to a serving dish, sprinkle with chopped cilantro, and serve warm or at room temperature.

Rate this recipe

★ 3.9 (1)

Spiced Carrots (Zalouk Jezer)

This Moroccan salad cooks carrots until soft, then mashes them lightly with garlic, cumin, paprika, and a touch of lemon for a tangy, earthy side. Served warm or at room temperature, it pairs well with crusty bread or alongside grilled meats as part of a mezze spread.

35 min 4 servings 110 cal

Ingredients

  • 1 1/2 pounds carrots, peeled and sliced into rounds
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Place the carrot rounds in a 6-quart saucepan and add water to cover by 1 inch.

  2. 2

    Bring to a boil over high heat, then reduce heat to medium and simmer until the carrots are fork-tender.

  3. 3

    Drain the carrots well and return them to the saucepan.

  4. 4

    Add the olive oil, garlic, cumin, paprika, and cayenne to the carrots and set over medium-low heat.

  5. 5

    Cook, stirring frequently, until the garlic is fragrant and the spices coat the carrots evenly.

  6. 6

    Remove from heat and mash the carrots lightly with a fork, leaving some texture.

  7. 7

    Stir in the lemon juice, salt, and black pepper, then taste and adjust seasoning.

  8. 8

    Transfer to a serving dish, sprinkle with chopped cilantro, and serve warm or at room temperature.