The ingredients seem to be okay, but the method is a bit backwards. At an Israeli/North African restaurant I worked at, we served these carrots on our Mezze platters. However, we parboiled the sliced carrots briefly first, then heated the spices and other ingredients in a bit more olive oil than used here, and tossed the carrots in while still warm. We sprinkled on the parsley afterwards. BTW,there is way too much lemon juice in this recipe. Only a squeeze is necessary at then end. This salad should be allowed to sit for a few hours for the ingredients to marry. Oh, and a pinch of cinnamon could be added also.
North African Spiced Carrots
The trinity of North African seasonings, cumin, coriander and paprika, lends exotic appeal to this simple carrot preparation.
5 Reviews for North African Spiced Carrots
I agree that you need to cook the carrots for much longer than the recipe calls for. Also be sparing with the lemon as it tends to overwhelm the dish. Otherwise great mix of ingredients, a little tweaking and its delicious!
I've been making this dish since I first saw it in 2004. Cooking times vary depending on the freshness and quality of the carrots. I'm going to make a mess of these delicious carrots to eat over the next several days with my garden's first carrots. Mm!
The prep time is inaccurate. I had to keep simmering them for more than 30 mins for any hint of tenderness. Maybe shredded carrots would have been a better idea.
The spices used (and I used a bit more than recommended) did nothing to complement/ameliorate the strong raw-ish carrot taste. Did not live up to expectations
The 3 Tablespoons of lemon juice seems to negate the other interesting spices. I might try a little less lemon juice next time.